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Squid Marinara

2 lb. whole Squid, fresh or frozen
1 clove garlic, crushed
2 Tbsp. cooking or olive oil
1/2 tsp. salt
1 (1 lb. 12 oz.) can tomatoes
2 Tbsp. chopped parsley
1/2 tsp. oregano
1 (8 oz.) package spaghetti


Cut mantle and tentacles into 1-inch pieces. Cook Squid in a heavy saucepan for 5 minutes, stirring occasionally. Drain. Cook Squid and garlic in hot oil for 5 minutes. Press tomatoes through a strainer. Add tomatoes, parsley, oregano and salt; stir. Cover and simmer for approximately 10 minutes longer or until Squid are tender.


Cook spaghetti as directed on package. Serve over spaghetti.


Makes 4 to 6 servings






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