1 1/2 lb Squid
4 Garlic cloves, chopped
2 Sprigs parsley
2 tb Celery, chopped
Marinara sauce
3 tb Olive oil
2 tb Onion, chopped
1/2 c Bread crumbs
Salt/pepper
1 lb Thin spaghetti
Skin squid, removing insides, tentacles, and eyes, but keep body whole.
Wash thoroughly.
Saute garlic, celery, and onion in olive oil. Add parsley and bread crumbs.
Mix well and stuff the squid using a teaspoon. Close with tooth picks.
Saute stuffed squid on both sides for about 10 minutes. Add Marinara sauce
and simmer 25-30 minutes or until squid is tender. Remove cooked squid from
sauce and pour sauce over pasta, serving the calamari on the side.
Yields
6 Servings