Stuffed Squid With Linguine Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil, divided
3 cup: Fresh breadcrumbs,
1 tbsp: Minced fresh parsley,
1/4 tsp: Salt,
1/8 tsp: Pepper,
3 Cloves: garlic, minced
2 tbsp: Fresh lemon juice,
1 lbs: Cleaned squid, (24 squid)
1/2 cup: Diced onion,
3: Garlic cloves, crushed
1 1/2 tbsp: Minced fresh basil,
1 tsp: Sugar,
1/8 tsp: Salt,
1/8 tsp: Pepper,
35 ounce: Wh plum tomatoes --,
Undrained, chopped
12 ounce: Linguine, (6 cups cooked)
Directions:
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
From: Date:
Source from luhu.jp
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
From: Date:
Source from luhu.jp