Yeah, I know. Squid? You mean the things with the tentacles? Yes I do, and if you haven't tried it you're in for a real treat. Italians, especially those close to the sea, have been eating squid for centuries. A very popular way to make it is to make a sauce out of it and pour it over linguine (which has a nicer texture for the dish, but spaghetti will do). In any case, squid sauce is very easy to make, and I see frozen squid pieces at just about any supermarket.
Here's what you'll need:
1 clove garlic, minced 3 tablespoons olive oil 1 small onion, chopped 1 28-ounce can tomato puree ½ cup chopped fresh parsley (or 1/4 cup dried parsley) ½ can water for thinning 2 pounds squid, cleaned and sliced (Thaw if frozen)
Using a heavy-bottomed two-quart pot, fry garlic in oil over medium heat, then add onion and cook until transparent. Add tomato puree and water to thin. Squid sauce, like clam sauce, is not supposed to be too thick. Use the empty tomato puree can to measure the water. Add parsley, then heat sauce to just under boiling. Add squid pieces and stir. I try to buy already-cleaned squid pieces and tentacles, because for a dollar or so more it really saves work. Lower heat and simmer, covered, for 1 hour or until squid is tender. While the squid simmers, prepare one pound of linguine according to package directions. Strain in a colander. Place the linguine in individual plates and spoon the squid sauce over it, being sure to get all those nice tender pieces of squid! I realize the tentacles sort of resemble little rubber spiders, but they are very tasty! Although many people prefer to top this dish with grated Parmesan cheese, as with spaghetti and sauce, most prefer to leave it off as it alters the taste. However, hot pepper flakes are great with it--if you're a hot pepper fan. Enjoy!
LaoTzu--I call it squid because of the shock value. That's my sense of humor I suppose. It's like when I tell people I make tripe. They say, "Oh I don't like seafood." I say. "Oh it ain't seafood--it's cow stomach!" Then they gag.
Understood Pam. I prefer to eliminate the tomatoes when using clams. I'd rather have the clam juice unadulterated by the tomatoes. But yes, it is basically the same recipe.
