Josie's Stuffed Calamari (Calamad)

(by Lisa DePaulo)

4 lb. calamari, cleaned, including some tentacles

1/2 c. olive oil

1/4 onion, finely chopped

4 or 5 garlic cloves, minced

1/2 loaf stale Italian bread (left out the night before), crumbled

1 egg, beaten

1 c. Italian-flavored bread crumbs

2 T. grated Locatelli or pecorino cheese

1/4 c. Italian parsley, chopped

freshly grated black pepper to taste

1 small can baby shrimp

Sauce:

4 cloves garlic, minced

2 or 3 (28-oz.) cans crushed plum tomatoes (or whole tomatoes pureed in food processor)

1/4 large onion

1/4 c. Italian parsley, chopped

1 t. dried oregano

1/2 t. garlic powder

1 bay leaf

red pepper flakes to taste (optional)

1 small tin of anchovies

1/2 c. wine

1 1/2 lb. angel hair pasta or thin spaghetti

grated Parmesan (optional)

Chop the tentacles by hand or in a food processor.

Heat oil in a small sauté pan and add onion and garlic.

Add chopped tentacles and sauté a few minutes.

In a large bowl, combine tentacle mixture with crumbled bread, moistening with a few drops of water if it seems too dry.

Add the egg and the Italian bread crumbs.