Calamari Louisa

Name: Calamari Louisa
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 lb. frozen; fresh squid, cleaned and cut into 1/4-inch rings; Linguini; spaghetti

15 ingredients

11 steps

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 lb. frozen
fresh squid, cleaned and cut into 1/4-inch rings
Linguini
spaghetti

Directions

1

First, clean the squid.
2

Cut tentacles below the eyes, pull off head (which should also remove ink sac and other insides).
3

Remove plastic-like backbone; rinse well (skin peels away easily).
4

Cut squid into 1/4-inch rings.
5

Heat olive oil in saucepan.
6

Add garlic until browned.
7

Puree both cans of crushed tomatoes and tomato sauce; add to pan.
8

Add basil, parsley, salt and pepper to sauce; simmer for 30 minutes.
9

Add pignoli nuts, raisins, and chopped olives.
10

Cook another 15 minutes.
11

Add squid to sauce; cook until squid are tender (usually 15-20 minutes).