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Remove seafood from sauce and reserve while keeping the sauce warm. Add the pomodoro sauce; mix toughly and let simmer one minute. Add the squid and cook 30 seconds. Add the white wine and fish stock and cover, shaking the pan occasionally, until the shells open, for about three minutes. Continued from page 20 Restaurant‘s choices may be the best you‘ve ever had Fill a large pot with water Transfer to large platter and surround with seafood. Add cooked pasta to the sauce and toss to coat. Add salt, olive oil and linâ€" guine. Stir well so pasta does not stick. and bring to a boil over high heat. 2 (28â€"ounce) cans whole tomatoes 1 medium onion, cut into cS Mary Pomodoro sauce One of my objectives is to keep tax increases down to the rate of inflation except in special circumstances. It is our money that Council spends. 519â€"886â€"1894 Connolly your voice at City Hall! WARD 6 For more information, or to contact Chef Ricardo, eâ€" mail rich@personalchefâ€" ricardo.com, _ or â€" visit www personalchefricardo.com. oneâ€"inch dice 1/2 cup extra virgin olive oil 4 garlic cleves, pressed with the side of your knife 1 cup (about 10 springs) fresh basil leaves chopped Salt and pepper to taste. Mix ingredients together.