Stuffed Squid with Linguine

Ready in 1 hour

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1 tb fresh parsley; Minced
1/8 ts Pepper
1/8 ts Salt
1/8 ts Pepper
1 lb Cleaned squid; (24 squid)
1/4 ts Salt
2 tb Olive oil; divided
2 tb Fresh Lemon Juice
3 c Fresh breadcrumbs
1 ts Sugar
3 cloves Garlic; crushed
12 oz Linguine; (6 cups cooked)
3 Garlic; minced
1 1/2 tb fresh basil; Minced
1/2 c onion; Diced
35 oz Whole plum tomatoes

Original recipe makes 6



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 on Jan 28, 1997.

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