Italian-Style Squid


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Squid is a touchy thing to cook because it gets real rubbery real fast, but if you can get it just right, you'll have an amazing dish!

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  • 1/3 C. olive oil
  • 6 garlic cloves, minced
  • 2 lb. squid, cut in 2" strips
  • 2 Tbs. oregano
  • 1 C. dry white wine
  • 1 lemon, halved
  • 1 C. tomato sauce
  • Few drops of Tabasco
  • 2 C. cooked pasta (your choice)

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Heat olive oil in skillet; add garlic and cook until golden. Add squid and cook for a further minute. Add the oregano and wine and cook for 30 seconds longer. Squeeze lemon halves over mixture. Add tomato sauce and Tabasco and simmer for 1 minute longer. Serve over hot cooked pasta.

Tip: Squid has to be cooked either very quickly or very slowly for a long time. There is no in-between and if you overcook it, you will soon know, as it will taste like rubber

Yield: 4 servings

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