Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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