Calamari Louisa

by Alfred La Fera

Prep time: 0:30 Overall time: 1:00

Servings: 6 servings

INGREDIENTS

2 lg. cans crushed tomatoes
2 sm. 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 or fresh squid, cleaned and cut into 1/4-inch rings
Linguini or spaghetti

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).

CHEF COMMENTS

This is a very old, and classic Neopolitan dish.

Tagged: calamari, italian add tags