| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Italian |
Sauces, Italian, Shellfish |
3 |
Cups |
INGREDIENTS
| 1 |
lg |
Can plum tomatoes, crushed |
| 1 |
tb |
Parsely |
|
|
Pinch of oregano |
|
|
Salt & pepper |
| 4 |
tb |
Olive oil |
| 2 |
|
Garlic cloves, chopped |
| 2 |
lb |
Whole squid w/ tentacles |
| 1/2 |
c |
Dry sherry |
INSTRUCTIONS
Prepare squid for cooking:
Separate tentacles from sac, squeeze out bony beak. Wash sac thoroughly,
removing translucent bone. Peel off any outer skin. Cut sac into rings.
Tentacles may be left whole or cut in half.
Prepare the sauce:
Add tomatoes to saucepan with parsley, oregano, salt and pepper. Simmer for
30 minutes.
In a frying pan, add olive oil and lightly brown garlic cloves. Add cut up
squid and saute for about 10 minutes. Add 1/2 cup dry sherry, stir; pour
into tomato sauce and simmer gently for about 15 minutes.
Serve over your favorite pasta.
Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Aug
23, 1998
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