2 tablespoons plus 1 teaspoon olive oil
1/3 cup pine nuts
8 whole squid, about 8 inches long, cleaned,
washed and dried
1 teaspoon minced garlic
6 anchovy fillets, minced
1/3 cup minced fresh parsley
1/3 cup dry white wine
1/2 cup fresh bread crumbs
Salt and pepper to taste
3 dried hot peppers
3 cloves garlic, peeled
1 1/2 cups drained canned plum tomatoes, chopped
1/2 teaspoon minced dried rosemary
1 pound hot, cooked pasta
1. Lightly brown the fresh bread
crumbs in a 250?F oven for 8 to 10
minutes. Set aside.
2. Heat the teaspoon of olive oil
in a small pan over medium heat,
then add the pine nuts. Cook,
stirring occasionally, until
lightly browned, 2 to 3 minutes.
Put 1/4 cup of the nuts in a small
bowl, reserving the rest for
3. Finely chop the tentacles of
the squid . Add them to the nuts,
along with the minced garlic, half
the anchovies, 1/4 cup of the
parsley, wine and 1 tablespoon of
the olive oil. Stir to combine.
4. Add bread crumbs as needed to
make a stuffing that is neither
soupy nor dry. Season with pepper.
5. Stuff the squid bodies with
about 2 teaspoons of the stuffing,
being careful not to over-stuff.
Close the openings with one or two
toothpicks. Set aside.
6. Heat the remaining 2
tablespoons of the olive oil in a
large pot over medium heat. Add
the hot peppers and garlic cloves
and stir occasionally until the
garlic is brown. Remove the
peppers and garlic; discard. Add
the remaining anchovies and stir
briefly. Add the stuffed squid and
brown on both sides, about 1
minute per side.
7. Add the tomatoes and rosemary,
reduce the heat to low, cover and
cook for 15 minutes. Gently slide
a spatula under the squid to make
sure that none of them are
sticking to the pot. Cook for 15
to 20 minutes more, covered, or
until a toothpick pentatrates the
squid easily. Remove cover, raise
heat to medium and simmer for 10
minutes. Remove the squid from the
pan. Continue to simmer the sauce
for 5 more minutes.
8. Slice each squid into 1/2-inch
diagonals. Toss the remaining
sauce with a pound of cooked
pasta. Top each serving with
several slices of stuffed squid,
and garnish with nuts and parsley.
More delicious Chinese seafood and squid recipes are available in
"Real & Healthy