European Recipes:Italian recipes: Angela's Squid Spaghetti

* Exported from MasterCook *

                          ANGELA'S SQUID SPAGHETTI

Recipe By     :
Serving Size : 1    Preparation Time :0:00
Categories    : Seafood                          Italian
                 Sauces                           Main Dish

   Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
    1      tablespoon    Butter or olive oil
    2      pounds        Italian plum tomatoes -- - peeled & coarsely
      1/2 large         Onion -- coarsely chopped
    1      pound         Squid -- cleaned
                         tentacles intact -- - body in bite-size
      1/4 teaspoon      Fresh thyme
    2      teaspoons     Fresh oregano -- chopped
    1      tablespoon    Fresh marjoram -- chopped
    2      tablespoons   Fresh basil -- chopped
                         Salt and pepper -- to taste
    1      pound         Spaghetti or perciatelli -- - (tubular spaghetti

Heat butter or oil in large saucepan. Add tomatoes and onions and cook for 20
minutes over medium heat, stirring occasionally until tomatoes break apart
easily and onion is soft. Add squid, reduce heat to low, and cook for 10
minutes
more. Add herbs and cook for 5 minutes. The squid should be very tender. Add
salt and pepper and serve over pasta.

Recipe from Angela Luis Dougherty of Seattle, WA in "Great Spaghetti Sauce
Cookoff" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2.
Pg.
79. Posted by Cathy Harned.