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Title: Angela's Squid Spaghetti
Categories: Seafood Seasoning Ethnic Sauce
Yield: 1 Batch
| 1 | tb | Butter or olive oil |
| 2 | lb | Italian plum tomatoes - peeled & coarsely chopped |
| 1/2 | lg | Onion; coarsely chopped |
| 1 | lb | Squid; cleaned - tentacles intact - body in bite-size pieces |
| 1/4 | ts | Fresh thyme |
| 2 | ts | Fresh oregano; chopped |
| 1 | tb | Fresh marjoram; chopped |
| 2 | tb | Fresh basil; chopped |
| Salt and pepper; to taste | ||
| 1 | lb | 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.
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