Recipe - Black Linguine With Squid And Chorizo Sausage

5 pound Fresh squid
2 cup Onions; minced
2 ounce Olive oil
1 pound Chorizo
4 Cloves garlic; chopped
1 cup Tomatoes; peeled, seeded,
and
; minced
2 cup White wine
2 cup Chicken stock
1 One half pound Fresh black linguine
4 ounce Olive oil
4 ounce Butter
4 ounce Parmesan cheese; grated

Clean squid by removing cartilage, separating tentacles, cutting off
eyes, and cutting body into 1/4inch rings. Rinse rings and tentacles
well. Bring 1 gallon of water to a boil. Blanch squid for 30 seconds
and drain. In a hot casserole saute onions in olive oil for 20
minutes without coloring.

Stab chorizo with a fork. Place chorizo links on baking sheet and
place in 400 degree oven for 25 minutes. Let cool and cut into medium
dice.

To casserole with onions add garlic and saute for five minutes. Add
tomatoes and cook 10 minutes. Add squid and simmer for 30 minutes,
letting natural juices release. Add wine and simmer until liquid is
reduced. Add stock and simmer slowly until squid is tender. Add minced
chorizo and heat through.

Prepare linguine according to package instructions. Drain and place
in a bowl. Toss with olive oil, butter, and Parmesan. Garnish with
chopped herbs.

S: 6 to 8