| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish and, Seafood |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil, divided |
| 3 |
c |
Fresh breadcrumbs |
| 1 |
tb |
Minced fresh parsley |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 3 |
|
Cloves garlic, minced |
| 2 |
tb |
Fresh lemon juice |
| 1 |
lb |
Cleaned squid, (24 squid) |
| 1/2 |
c |
Diced onion |
| 3 |
|
Garlic cloves, crushed |
| 1 1/2 |
tb |
Minced fresh basil |
| 1 |
ts |
Sugar |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 35 |
oz |
Whole plum tomatoes, undrained; chopped |
| 12 |
oz |
Linguine, (6 cups cooked) |
INSTRUCTIONS
Heat 1 tablespoon oil in a large skillet over medium heat. Add breadcrumbs,
and cook 4 minutes or until golden brown, stirring constantly. Remove from
heat; stir in parsley, salt, pepper, and minced garlic.
Drizzle the lemon juice over breadcrumb mixture, tossing until moistened.
Spoon 1 tablespoon breadcrumb mixture into each squid. Secure open ends of
squid with wooden picks; set aside.
Heat the remaining oil in a large saucepan over medium-high heat. Add onion
and crushed garlic; saute 2 minutes. Add basil, sugar, salt, pepper, and
tomatoes, and simmer 10 minutes. Add stuffed squid, and simmer 15 minutes.
Yield: 6 servings (serving size: 1 cup pasta, 1/2 cup sauce, and 4 stuffed
squid).
Per serving: 778 Calories; 14g Fat (16% calories from fat); 33g Protein;
130g Carbohydrate; 176mg Cholesterol; 894mg Sodium
Serving Ideas : Serve over linguine.
Recipe by: Cooking Light, May 1995, page 76
Posted to MC-Recipe Digest V1 #417 by igor@digex.net on Jan 28, 1997.
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