Calamari Louisa

• 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

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).

tomatoes, tomato sauce, olive oil, garlic, nuts, raisins, black olives, basil, parsley, salt, pepper, frozen, fresh squid

Taken from www.foodgeeks.com/recipes/6274 (may not work)