| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Italian | Italian, Shellfish | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Squid (calamari) |
| 3 | tb | Olive oil |
| 4 | Garlic cloves, chopped | |
| 4 | tb | Parmesan |
| 1/2 | c | Bread crumbs |
| 1 | Egg | |
| Salt/pepper | ||
| Marinara sauce | ||
| 2 | Bay leaves | |
| 1 | lb | Linguine |
INSTRUCTIONS
Clean squid, leaving body whole, and reserving tentacles. Saute garlic in olive oil. Combine garlic, parsley, bread crumbs, Parmesan, and egg. Moisten mixture with oil or water if too dry. Stuff squid and close with toothpicks. Saute stuffed squid on both sides for about 10 minutes. Remove from pan. Saute reserved tentacles and add to Marinara sauce with 2 bay leaves. Add squid to sauce and simmer 25-30 minutes until tender. Remove bay leaves before serving. Serve sauce over linguine with squid on the side. Posted to MM-Recipes Digest by Paula <[email protected]> on Sep 16, 1998
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