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SPAGHETTI WITH SQUID

Squid Spaghetti:  WHITE OR RED, both fast and easy to fix

When fixed properly squid is one of the tastiest things you can eat!   The secret of cooking squid is that you "almost don't"!  If you cook it a bit too long it will be like trying to eat rubber bands, but that's what makes it perfect for a quick FAST FOOD meal.  Cleaning squid is a nasty chore, so purchase a pound of already cleaned frozen squid and either thaw it in cold water for an hour or in the refrigerator for about 8 hours.   You'll want it still partially frozen so you can easily cut it as follows:   Slice the bodies into "rings" about 1/2" wide and the tenticles in half if they are large.

1# partially thawed squid, cut
1 1/2 Tbsp extra virgin olive oil
1 Tbsp elephant garlic chopped very fine
3 Tbsp finely chopped fresh parsley
freshly ground pepper

6 oz chicken broth
1 tsp balsamic vinegar
2 tsp cornstarch
12 - 16 oz spaghetti
freshly grated parmesan cheese

VERSION ONE (WHITE):
1.  Put pan of salted water on to boil, and start cooking spaghetti.
2.  Mix chicken broth, cornstarch and balsamic vinegar and set aside.
3.  Put garlic and oil in LARGE non stick frying pan and cook over medium heat until garlic is soft but not brown.   Turn up heat to high and add squid, and stir until squid JUST turns white.  This takes only a couple of minutes.
4.  Turn heat down to low and add parsley and pepper, and stir once or twice.  Add chicken broth mixture and stir until it thickens.   Remove from heat until spaghetti is done.
5.  Drain spaghetti and toss with squid mixture.  Serve topped with plenty of freshly grated parmesan cheese.  SERVES FOUR.

VERSION TWO (RED):
Use fusilli or rotini -- or spaghetti.  
1.  After sauce mixture thickens add 1/2 jar or can of your favorite chunky spaghetti sauce, stir and heat gently, then remove from heat until pasta is done.
2.  Toss with drained pasta and top with freshly grated parmesan cheese.

Serve either version with a salad of mixed baby greens tossed with extra virgin olive oil and balsamic vinegar for a complete, delicious meal.   A loaf of crusty multi grain bread on the side is good for "sopping up" any extra sauce, too!

For other great seafood recipes see SWIMMINGLY GOOD.

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