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| Calamari
on Linguine |
recipe |
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A
snapshot of the Hub-UK
menu in December 2000
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Hub-UK
first came into existence back in May 2000. Seems a long
time ago now!
Back
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
It
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
Linda
(Countrylin) was asked to provide this recipe by subscribers
to the simpluy sefaood group on egroups.com.
You
asked for my sauce recipe. You have to understand I
was taught by an Italian mom and taught to cook with
"a pinch of this and a bunch of that." I cooked
the sauce since I last posted and I tried to do it by
measurements. They are not exact and of course adjust
them to your individual taste. Here goes.
Ingredients
Fresh
Calamari (or frozen)
8 to 10fl ozs fish stock or jarred clam juice
1 x 28oz can of Plum Tomatoes chopped (do not liquidise)
1 x 6oz can of tomato paste
1clove of garlic
1 bunch of parsley (I love parsley so I use quite
a bit)
3 or 4 tbs of Olive oil
2 or 3 Basil leaves
1 or 2 pinches of sage
1 pinch of thyme
Black pepper
Method
- Fry
garlic in olive oil on low heat, do not brown it.
- Add
tomato paste and fry for a minute or two. The color
wlll get slighty darker.
- Add
crushed tomatoes, fish stock and the rest of the ingredients.
- Simmer
for about 1 hour stirring occasionally.
- Add
the calamari when the sauce is finshed and cook for
only one minute more or else the calamari will get
tough.
- And
of course serve over Linguine not spaghetti.
Serves
4
Email
Hub-UK : info@hub-uk.com
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