Spaghetti with Squid
|Squid||1 Pound (Fresh Or Frozen And Thawed)|
|Onion||1 Large, chopped|
|Garlic cloves||1 Large, minced or pressed|
|Green pepper||1⁄2 Medium, seeded and chopped|
|Olive oil/Salad oil||3 Tablespoon|
|Canned italian-style tomatoes||1 Pound (1 Can)|
|Dry basil||1⁄2 Teaspoon|
|Dry rosemary||1⁄4 Teaspoon|
|Chopped parsley||2 Tablespoon|
|Boiling salted water||1 Cup (16 tbs)|
To clean squid, peel off and discard the thin speckled membrane from the mantle to expose the pure white meat of the mantle.
Pull out the long transparent shell from inside the mantle and discard it.
Pull apart mantle and body (with tentacles).
Rinse out and discard contents of mantle.
Strip off and discard ink sac and other material that easily separates from body.
Pop out homy beaklike mouth from between tentacles; cut out and discard eyes.
Chop mantle and body.
You should have 1/4 to 1 1/2 cups meat.
In a wide frying pan over medium-high heat, cook onion, garlic, and green pepper in oil until limp.
Drain liquid from tomatoes into pan; coarsely chop tomatoes, then add to pan with chervil, basil, salt, rosemary, pepper, and parsley.
Reduce heat and simmer, uncovered, stirring occasionally, for about 20 minutes or until slightly thickened.
Add squid and simmer until squid is tender (7 to 10 minutes).
Meanwhile, following package directions, cook spaghetti in a large kettle of boiling salted water until al dente; then drain.
Arrange spaghetti on a serving dish, ladle sauce over it, and serve.