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: