Calamarata with squid sauce
		
✹INGREDIENTS: Serves 6 - 8 

• 3 lbs. calamari, (squid) cleaned and cut.  Cut the tubular body into 1/4 inch rings and by all means use the tentacles.
• 1/3 cup olive oil

• 1/4 cup white sherry

• 1 tablespoon crushed fresh garlic

• 1/2 lemon
• 1 teaspoon dry basil or 1 tablespoon fresh

• 1 teaspoon dry oregano or 1 tablespoon fresh

• 1/4 teaspoon dry crushed red pepper

• Red Sauce [below]**

METHOD: 

• In large skillet heat olive oil at high heat. Add sherry wine and sautè crushed garlic. CAUTION: This
procedure will flame up! If you are cooking indoors , add wine and lemon juice after the calamari has
been sautèed.  Squeeze the juice of 1/2 lemon into the pan and place the lemon rind in the pan.
Sprinkle herbs over and add calamari. Sautè calamari for approximately 2 minutes on high heat.
 Do not over-cook!

**RED SAUCE:

• 1 lb whole, peeled tomatoes, canned or fresh

• 1 tablespoon olive oil

• 1/2 green pepper chopped

• 1 stalk celery, chopped

• 1 medium-sized yellow onion, chopped

• 3 cloves fresh garlic, minced

DIRECTIONS:

1.   Mash tomatoes with potato masher and set aside. In medium-size pan heat oil, add chopped ingredients and sautè until onion is transparent.
 
2.   Add mashed tomatoes and simmer for 1/2 hour.

3.  Pour red sauce over calamari and heat for 1 minute.

**COOKS NOTE**
1.   If you cannot find calamarata pasta,  you can substitute with Rigatoni, although rigatoni is a longer cut of tube shape pastaand is ridged.

**COOKS NOTE**
1.  The secret for tender calamari is to cook it no longer than 2 minutes,  but if you must,  then no shorter than 1 hour.  Capish?   For this dish, 
     I like to put the calamari in the sauce and, to cook it for over an hour.

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