2 lb. whole squid, fresh or frozen
1 clove garlic, crushed
2 tbsp. cooking or olive oil
1/2 tsp. salt
1 (1 lb. 12 oz.) can tomatoes
2 tbsp. chopped parsley
1/2 tsp. oregano
1 (8 oz.) pkg. spaghetti

Cut mantle and tentacles into 1-inch pieces. Cook squid in a heavy saucepan for 5 minutes, stirring occasionally. Drain. Cook squid and garlic in hot oil for 5 minutes. Press tomatoes through a strainer. Add tomatoes, parsley, oregano and salt; stir. Cover and simmer for approximately 10 minutes longer or until squid are tender.

Cook spaghetti as directed on package. Serve over spaghetti. Makes 4 to 6 servings.