Linguini with Squid and Garlic

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            FOOD FUNNY
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Thanks to eagle-eyed Harriet St. Amant for these foodie bumper
stickers:

Beauty is in the eye of the beer holder.

HAM AND EGGS: A day's work for a chicken, a lifetime commitment
for a pig.

A hangover is the wrath of grapes.

I Have a Degree in Liberal Arts; Do You Want Fries With That Burger?

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            TODAY'S RECIPE
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Cleaning fresh squid can be off-putting, but fortunately frozen
cleaned squid is readily available and is perfectly acceptable in this
recipe.

Linguini with Squid and Garlic

1/4 cup (60 ml) extra-virgin olive oil
6-10 cloves garlic, finely chopped
2 cups (500 ml) chopped fresh or canned tomatoes
1/4 cup (60 ml) dry white wine
1 1/2 lbs (675 g) squid (weight after cleaning), cut into
rings and tentacle sections
1/2 cup (125 ml) chopped fresh parsley
Salt and freshly ground pepper to taste
Hot red pepper flakes to taste (optional)
1 lb (450 g) linguini, spaghetti, fettuccine, or other noodle,
cooked according to package directions and drained

Heat the oil in a large skillet over moderate heat and saute the
garlic for about 2 minutes. Add the tomatoes and wine and simmer for
5 minutes. Add the remaining ingredients except the pasta and bring
to a boil. Add the pasta and toss to combine. Serve immediately.
Serves 4 to 6.
Received on Wed Nov 3 09:03:31 2004