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.

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