Angela’s Squid Spaghetti

Title: Angela’s Squid Spaghetti
Categories: Fish, Seasonings, Italian, Sauces
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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