Time
prep 0:30
total 1:00
Ingredients
| 2 cans | crushed tomatoes | | 2 cans | tomato sauce | | 1/4 cup | olive oil | | 3 cloves | garlic, crushed | | 3 tbsp. | pignoli nuts | | 3 tbsp. | raisins | | 20 | sm. black olives, chopped | | 1 tbsp. | basil | | 1 tsp. | parsley | | 1 dash | salt | | 1 dash | pepper | | 3 lbs. | frozen or | | fresh squid, cleaned and cut into 1/4-inch rings | | Linguini or | | spaghetti |
1 Recipe Reviews
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This sounds fantastic! Can't wait to make it!
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Instructions
First, clean the squid. Cut tentacles below the eyes, pull off head (which should also remove ink sac and other insides). Remove plastic-like backbone; rinse well (skin peels away easily). Cut squid into 1/4-inch rings. Heat olive oil in saucepan. Add garlic until browned. Pureé both cans of crushed tomatoes and tomato sauce; add to pan. Add basil, parsley, salt and pepper to sauce; simmer for 30 minutes. Add pignoli nuts, raisins, and chopped olives. Cook another 15 minutes. Add squid to sauce; cook until squid are tender (usually 15-20 minutes).
Author's Comments
This is a very old, and classic Neopolitan dish.
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