Great Spaghetti Sauce Cookoff: Angela's Squid Spaghetti
By Linda Ligon
December/January 1992
Fish and seafood of all kinds are great in tomato sauce, and we received wonderful recipes involving mussels, clams, shrimp, scallops, octopus, conch, and generic fish. This one is relatively easy, once you recover from cleaning the squid.
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• 1 tablespoon butter or olive oil 2 pounds Italian plum tomatoes, peeled and coarsely chopped
• 1/2 large onion, coarsely chopped
• 1 pound squid, cleaned, tentacles intact and body cut in bite-size pieces
• 1/4 teaspoon fresh thyme
• 2 teaspoons fresh oregano, chopped
• 1 tablespoon fresh marjoram, chopped
• 2 tablespoons fresh basil, chopped
• Salt and freshly ground black pepper, to taste
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 1 pound spaghetti or perciatelli (tubular spaghetti).
Angela Luis Dougherty
Seattle, Washington