*  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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