*  Exported from  MasterCook  *
 
                          ANGELA'S SQUID SPAGHETTI
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Fish                             Italian
                 Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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