Squid with tomatoes and peas, Tuscan style from Essentials of Classic Italian Cooking (page 320) by Marcella Hazan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • westminstr on January 05, 2015

    I used to love this recipe and hadn't made it for years. Made again for Christmas Eve w frozen squid from the CSF. I followed the recipe exactly. It was good, but I would prefer to up the seasonings (onion/garlic) just a bit and also add some spicy red pepper flakes. I think I used to do that when making this dish. Tom said it was *too* tender but I didn't agree.

  • Zosia on December 01, 2013

    The flavour was good and the squid, tender, but I followed the recommendation to finely chop the squid to serve the sauce with pasta and wished afterwards that I had left it in its chunky state (I like to identify the seafood I'm eating).

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