Stuffed Squid with Linguine
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|1 tbfresh parsley; Minced|
|1 lbCleaned squid; (24 squid)|
|2 tbOlive oil; divided|
|2 tbFresh Lemon Juice|
|3 cFresh breadcrumbs|
|3 clovesGarlic; crushed|
|12 ozLinguine; (6 cups cooked)|
|3 Garlic; minced|
|1 1/2 tbfresh basil; Minced|
|1/2 conion; Diced|
|35 ozWhole plum tomatoes|
Stuffed Squid with Linguine Preparation
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, 1/2 cup sauce, and 4 stuffed squid). Per serving: 778 Calories; 14g Fat (16% calories from fat); 33g Protein; 130g Carbohydrate; 176mg Cholesterol; 894mg Sodium Serving Ideas : Serve over linguine. Recipe by: Cooking Light, May 1995, page 76 Posted to MC-Recipe Digest V1 #417 by firstname.lastname@example.org on Jan 28, 1997.
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