Angela's Squid Spaghetti

Course : Seafoods
Serves: 1
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1 tablespoon butter or olive oil
2 pounds Italian plum tomatoes -- - peeled and coarsely
1/2 large onion -- coarsely chopped
1 pound squid -- cleaned tentacles intact -- - body in bite-size
1/4 teaspoon fresh thyme
2 teaspoons fresh oregano -- chopped
1 tablespoon fresh marjoram -- chopped
2 tablespoons fresh basil -- chopped
1 teaspoon salt and pepper -- to taste
1 pound spaghetti

Preparation / Directions:

Heat butter or oil in large saucepan. Add tomatoes and onions and cook for 20 minutes over medium heat, stirring occasionally until tomatoes break apart easily and onion is soft. Add squid, reduce heat to low, and cook for 10 minutes more. Add herbs and cook for 5 minutes. The squid should be very tender. Add salt and pepper and serve over pasta. Recipe from Angela Luis Dougherty of Seattle, WA in "Great Spaghetti Sauce Cookoff" article in "The Herb Companion." Dec. 1992.

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