3 T olive oil
5 cloves garlic, minced
1 large onion, minced
250 g. squid, sacs removed and ink reserved, sliced into rings or bite sized pieces
2 packs 250g Clara Ole Mushroom Spaghetti Sauce
1/4 c cooking wine or white wine*
1.5 t iodized salt
1.5 t ground black pepper
1/2 t dried basil leaves (or rosemary)
In a saucepan heat oil then saute onions and garlic for one and a half minutes or until onions are soft. Turn up heat then add in squid, stir frying for 30 seconds, then stir in salt and pepper and (cooking) wine. Let simmer for 30 seconds then add in spaghetti sauce and squid ink, then leave to simmer for 2 minutes. Sprinkle dried herbs and let simmer for 30 seconds more, then adjust seasonings as necessary.
Stir in cooked pasta and toss to coat. Serve with garlic toast (and a glass of chilled Riesling, Chablis or Sauvignon Blanc. Hehehe).
Would have been great for Halloween, and what shrieks would have been if the tentacles suddenly moved on their own just as you were digging in! :)