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Stuffed Squid With Linguine

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      Title: STUFFED SQUID WITH LINGUINE
 Categories: Fish, Seafood
      Yield: 6 Servings
 
      2 tb Olive oil -- divided
      3 c  Fresh breadcrumbs
      1 tb Minced fresh parsley
    1/4 ts Salt
    1/8 ts Pepper
      3    Cloves garlic -- minced
      2 tb Fresh lemon juice
      1 lb Cleaned squid -- (24 squid)
    1/2 c  Diced onion
      3    Garlic cloves -- crushed
  1 1/2 tb Minced fresh basil
      1 ts Sugar
    1/8 ts Salt
    1/8 ts Pepper
     35 oz Wh  plum tomatoes --
           Undrained; chopped
     12 oz Linguine -- (6 cups cooked)
 
  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).
  
  Recipe By     : Cooking Light, May 1995, page 76
  
  From:                                 Date:
 
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