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Ingredients
  • 8 (5- to 6-inch-long) cleaned squid with tentacles (1 ½ lb total), rinsed
  • 6 tablespoons extra-virgin olive oil
  • 1 (14- to 15-oz) can stewed tomatoes, puréed in a blender or food processor
  • 15 fresh basil leaves
  • Rounded ¼ teaspoon fine sea salt
  • ½ teaspoon black pepper
  • 1 oz finely grated aged Pecorino cheese (½ cup)
  • ½ cup finely ground fresh bread crumbs (from an Italian loaf)
  • ¼ cup chopped fresh flat-leaf parsley
  • 4 garlic cloves, minced
  • 2 large eggs, lightly beaten
  • subheading: Special Equipment:
  • 8 wooden picks
Steps
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