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Angela's Squid Spaghetti

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      Title: ANGELA'S SQUID SPAGHETTI
 Categories: Fish, Seasonings, Italian, Sauces
      Yield: 1 Batch
 
      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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