From Virginia Wiedemann:  "When fixed properly, squid is one of the tastiest things you can eat! The secret of cooking squid is that you 'almost don't'! If you cook it a bit too long it will be like trying to eat rubber bands, but that's what makes it perfect for a quick meal. Cleaning squid is a nasty chore, so purchase a pound of already cleaned frozen squid and either thaw it in cold water for an hour or in the refrigerator for about 8 hours. You'll want it still partially frozen so you can easily cut it as follows: Slice the bodies into 'rings' about 1/2" wide and the tentacles in half if they are large."

Spaghetti with Squid and White Sauce

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
salt
freshly grated parmesan cheese

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

Turn heat down to low, add parsley and pepper, and stir once or twice.  Add chicken broth mixture and stir until it thickens.  Remove from heat.

Drain spaghetti when done, and toss it with the squid mixture.  Top each serving with plenty of freshly grated parmesan cheese.  Serves four.

Serve with a salad of mixed baby greens tossed with extra virgin olive oil and balsamic vinegar for a complete, delicious meal.  A loaf of crusty bread on the side is good for "sopping up" any extra sauce, too!