01-10-2007, 05:22 AM
[font "verdana, arial, helvetica"][size 2]1 lrg Can plum tomatoes, crushed
1 tbl Parsely
Pinch of oregano
Salt & pepper
4 tbl Olive oil
2 x Garlic cloves, chopped
2 lb Whole Calamari w/ tentacles
1/2 cup Dry sherry
Prepare squid for cooking:
Separate tentacles from sac, squeeze out bony beak. Wash sac thoroughly, removing translucent bone. Peel off any outer skin. Cut sac into rings.
Tentacles may be left whole or cut in half.
Prepare the sauce:
Add tomatoes to saucepan with parsley, oregano, salt and pepper. Simmer for 30 minutes.
In a frying pan, add olive oil and lightly brown garlic cloves. Add cut up Calamari and saute for about 10 minutes. Add 1/2 cup dry sherry, stir; pour into tomato sauce and simmer gently for about 15 minutes.
Serve over your favorite pasta.[/size][/font]
1 tbl Parsely
Pinch of oregano
Salt & pepper
4 tbl Olive oil
2 x Garlic cloves, chopped
2 lb Whole Calamari w/ tentacles
1/2 cup Dry sherry
Prepare squid for cooking:
Separate tentacles from sac, squeeze out bony beak. Wash sac thoroughly, removing translucent bone. Peel off any outer skin. Cut sac into rings.
Tentacles may be left whole or cut in half.
Prepare the sauce:
Add tomatoes to saucepan with parsley, oregano, salt and pepper. Simmer for 30 minutes.
In a frying pan, add olive oil and lightly brown garlic cloves. Add cut up Calamari and saute for about 10 minutes. Add 1/2 cup dry sherry, stir; pour into tomato sauce and simmer gently for about 15 minutes.
Serve over your favorite pasta.[/size][/font]