Rotini with Squid & Red Sauce
A recipe from the Sneaky Kitchen
1 lb. partially thawed squid, cut
1-1/2 Tbsp extra virgin olive oil
1 Tbsp. elephant garlic, chopped very fine
3 Tbsp.  fresh parsley, finely chopped
freshly ground pepper
3/4 cup chicken broth
1-1/2 tsp. balsamic vinegar
2 tsp. cornstarch
1/2 can or bottle of chunky spaghetti sauce
12 - 16 oz uncooked rotini or fusilli
salt
freshly grated parmesan cheese

Put a pan of salted water on to boil & start cooking rotini according to pkg. instructions. Mix chicken broth, cornstarch & balsamic vinegar & set aside. Put garlic & oil in large non-stick frying pan; cook over med. heat until garlic is soft but not brown. Turn heat high, add squid & stir until squid just barely turns white. This takes only a couple of minutes.

Turn heat low, add parsley & pepper, & stir once or twice. Add chicken broth mixture & stir until it thickens. Stir in spaghetti sauce & heat. Remove from heat.

Drain cooked pasta & toss with squid mixture. Top each serving with plenty of freshly grated parmesan cheese.  Serves 4.