Pasta with Stuffed Squid and Tomato Sauce - Just Dutch Oven Recipes

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Pasta with Stuffed Squid and Tomato Sauce

4 cloves garlic, minced
1 Tbsp. olive oil
2 (29 oz.) cans Italian tomatoes, cut up
1 cup dry white wine
1/3 cup snipped parsley
1 Tbsp. snipped fresh basil or 1 tsp. dried crushed basil
1 Tbsp. sugar
1/4 tsp. pepper
3-4 lbs. Squid
1 lb. Ricotta cheese
1/2 cup parsley
1/3 cup dry bread crumbs
1/4 cup grated pecorino cheese
1 slightly beaten egg
3 cloves garlic
1/4 tsp. ground cinnamon
2 cloves garlic, minced
1/4 cup olive oil
1 (16 oz.) package linguine

*This is a traditional Christmas Eve meal.

In a 4-quart Dutch oven cook 4 cloves garlic in 1 tablespoon hot oil until tender. Add tomatoes, wine, parsley, basil, sugar and pepper; bring to boiling. Reduce heat; cook uncovered 1 hour. Stir occasionally.

Meanwhile, clean Squid. Cut tentacles into 1-inch pieces. Set aside. Combine Ricotta, parsley, crumbs, pecorino, egg, the 3 cloves garlic and cinnamon. Stuff Squid with cheese mixture; secure with wooden toothpicks. Prick stuffed Squid in several places with long-tined fork to keep from splitting. In a skillet cook 2 cloves garlic in 1/2 cup hot oil until tender. Add Squid and tentacles and cook over medium heat 3-4 minutes or until Squid is lightly browned, turning once. Add Squid and tentacles to tomato sauce and simmer, covered, 30 minutes. Cook linguine according to package and drain. Arrange pasta on platter; top with Squid and sauce.