Stuffed squid with linguine

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil -- divided
3 cups Fresh breadcrumbs
1 tablespoon Minced fresh parsley
¼ teaspoon Salt
⅛ teaspoon Pepper
3 Cloves garlic -- minced
2 tablespoons Fresh lemon juice
1 pounds Cleaned squid -- (24 squid)
½ cup Diced onion
3 Garlic cloves -- crushed
1½ tablespoon Minced fresh basil
1 teaspoon Sugar
⅛ teaspoon Salt
⅛ teaspoon Pepper
35 ounces Wh plum tomatoes --
Undrained; chopped
12 ounces Linguine -- (6 cups cooked)

Directions

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, ½ cup sauce, and 4 stuffed squid).

Recipe By : Cooking Light, May 1995, page 76 From: Date:

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