Spaghetti with Squid & White 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
12 - 16 oz uncooked spaghetti
freshly grated parmesan cheese

Put a pan of salted water on to boil, & start cooking spaghetti according to package instructions. Mix chicken broth, cornstarch & balsamic vinegar & set aside. Put garlic & oil in lg. non-stick frying pan; cook over med. heat until garlic is soft but not brown. Turn heat up to 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. Remove from heat. Drain spaghetti & toss with squid mixture. Top each serving with plenty of freshly grated parmesan cheese.  Serves 4.