19-06-2010, 03:16 PM
[quote name='squidlet31' post='19755' date='Jun 19 2010, 12:28 PM']<img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/wub.gif' class='bbc_emoticon' alt='
' /> Ok, next to squidding my other obsession is food and lately that means trawling through all the recipes i can find on the net and
Here's one i found this morning that sounds pretty simple and i can't wait to try it next time i catch squid! if you catch one before me and decide to give this a go, let me know how it went. By the way i found this on Saveur.com
![[Image: attachment.php?thumbnail=1563]](http://www.squidfish.net/mybb/attachment.php?thumbnail=1563)
Ingredients
1 1â2 lbs. squid, cleaned
2 tbsp. olive oil
2 tbsp. butter
2 cloves garlic, chopped
1 28-oz. can tomato sauce
1 cup white wine
1â2 cup chopped parsley
Salt
1 lb. linguini or spaghetti
Freshly ground black pepper
Method:
1. Cut squid bodies into 1â2" "rings." If the tentacles are large, cut them in half vertically. Set aside.
2. Heat olive oil and butter together in a large sauté pan. Add garlic and cook over medium-high heat for about 5 minutes. Add tomato sauce, 1â4 cup water, and white wine. Cook sauce over high heat for 5 minutes, until it reduces and thickens.
3. Add all but 1 tbsp. of the parsley to the tomato sauce, lower heat, and simmer, uncovered, for about 15 minutes.
4. Meanwhile, bring a large pot of salted water to a boil, then add linguini or spaghetti and cook until tender (time will vary according to freshness of pasta, but it should take at least 7 minutes). Drain well, shaking colander gently to remove excess moisture.
5. Add calamari to tomato sauce, then remove pan from heat and allow to stand, covered, for 2 minutes. Add salt and pepper to taste. Add the drained pasta and toss well. To serve, garnish with remaining parsley.
Hope you like it. <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/smile.gif' class='bbc_emoticon' alt='
' />[/quote]
Thanks for that looks yummo..............what time shall we rock up ???? <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/wink.gif' class='bbc_emoticon' alt='
' />
' /> Ok, next to squidding my other obsession is food and lately that means trawling through all the recipes i can find on the net and Here's one i found this morning that sounds pretty simple and i can't wait to try it next time i catch squid! if you catch one before me and decide to give this a go, let me know how it went. By the way i found this on Saveur.com
Ingredients
1 1â2 lbs. squid, cleaned
2 tbsp. olive oil
2 tbsp. butter
2 cloves garlic, chopped
1 28-oz. can tomato sauce
1 cup white wine
1â2 cup chopped parsley
Salt
1 lb. linguini or spaghetti
Freshly ground black pepper
Method:
1. Cut squid bodies into 1â2" "rings." If the tentacles are large, cut them in half vertically. Set aside.
2. Heat olive oil and butter together in a large sauté pan. Add garlic and cook over medium-high heat for about 5 minutes. Add tomato sauce, 1â4 cup water, and white wine. Cook sauce over high heat for 5 minutes, until it reduces and thickens.
3. Add all but 1 tbsp. of the parsley to the tomato sauce, lower heat, and simmer, uncovered, for about 15 minutes.
4. Meanwhile, bring a large pot of salted water to a boil, then add linguini or spaghetti and cook until tender (time will vary according to freshness of pasta, but it should take at least 7 minutes). Drain well, shaking colander gently to remove excess moisture.
5. Add calamari to tomato sauce, then remove pan from heat and allow to stand, covered, for 2 minutes. Add salt and pepper to taste. Add the drained pasta and toss well. To serve, garnish with remaining parsley.
Hope you like it. <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/smile.gif' class='bbc_emoticon' alt='
' />[/quote]Thanks for that looks yummo..............what time shall we rock up ???? <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/wink.gif' class='bbc_emoticon' alt='
' />
Cheers Ian
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