Calamari Sauce

Title: Calamari Sauce

Categories: Sauces, Italian, Shellfish

Yield: 3 Cups

1 lg Can plum tomatoes, crushed

1 T Parsely

Pinch of oregano

Salt & pepper

4 T Olive oil

2 ea Garlic cloves, chopped

2 lb Whole squid w/ tentacles

1/2 c Dry sherry

Prepare squid for cooking:

Separate tentacles from sac, squeeze out bony beak. Wash sac

thoroughly, removing translucent bone. Peel off any outer skin. Cut sac into rings. Tentacles may be left whole or cut in half.

Prepare the sauce:

Add tomatoes to saucepan with parsley, oregano, salt and pepper.

Simmer for 30 minutes.

In a frying pan, add olive oil and lightly brown garlic cloves. Add

10 minutes. Add

1/2 cup dry sherry,

stir; pour into tomato sauce and simmer gently for about 15 minutes.

Serve over your favorite pasta.

MMMMM