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Recipe Name: Angela's Squid Spaghetti Submitted by: Administrator
Source: Source Description:
Ethnicity: Italian Last Modified: 2/22/2014
Base: Sauces Comments:
Preparation Time:
Number of Servings: 1

1 Tablespoon(s) Butter or olive oil
2 Pound(s) Italian plum tomatoes
peeled & coarsely chopped
1/2 Onion, coarsely chopped
1 Pound(s) Squid, cleaned
tentacles intact
body in bite-size pieces
1/4 Teaspoon(s) Fresh thyme
2 Teaspoon(s) Fresh oregano, chopped
1 Tablespoon(s) Fresh marjoram, chopped
2 Tablespoon(s) Fresh basil, chopped
Salt and pepper, to taste
1 Pound(s) 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. From
Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 858
Calories From Fat: 306
Total Fat: 34.6g
Cholesterol: 1179.4mg
Sodium: 1400.1mg
Potassium: 1678.3mg
Carbohydrates: 50g
Fiber: 6.8g
Sugar: 3.5g
Protein: 84.8g

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