Stuffed Squid with Linguine

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6 servings (serving size: 1 cup pasta, 1/2 cup sauce, and 4 stuffed squid)


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2 tablespoons olive oil, divided
3 cups fresh breadcrumbs
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
3 garlic cloves, minced
2 tablespoons fresh lemon juice
24 cleaned squid (about 1 pound)
1/2 cup diced onion
3 garlic cloves, crushed
1 1/2 tablespoons minced fresh basil
1 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
1 (35-ounce) can whole plum tomatoes, undrained and chopped
6 cups hot cooked linguine (about 12 ounces uncooked)


Heat 1 tablespoon oil in a large skillet over medium heat. Add breadcrumbs, and cook 4 minutes or until golden brown, stirring constantly. Remove from heat; stir in parsley, salt, pepper, and minced garlic. Drizzle the lemon juice over breadcrumb mixture, tossing until moistened. Spoon 1 tablespoon breadcrumb mixture into each squid. Secure open ends of squid with wooden picks; set aside.

Heat the remaining oil in a large saucepan over medium-high heat. Add onion and crushed garlic; sauté 2 minutes. Add basil, sugar, salt, pepper, and tomatoes, and simmer 10 minutes. Add stuffed squid, and simmer 15 minutes. Serve over linguine.

Created date

June 2004

Nutritional Information

Calories 415
Caloriesfromfat 16 %
Fat 7.6 g
Satfat 1.3 g
Monofat 3.8 g
Polyfat 1.6 g
Protein 22.3 g
Carbohydrate 63.8 g
Fiber 4.2 g
Cholesterol 177 mg
Iron 4.2 mg
Sodium 566 mg
Calcium 105 mg