2 lbs. whole calamari
1 cup water
½ tspn. salt
1 cup chopped onion
2 cloves garlic
2 tblspns. butter
16 oz can tomato paste
2 tblspns. chopped parsley
¼ tspn. Oregano
¼ tspn. Sweet basil
¼ tspn. Pepper
1 1lb, 4 oz. can tomatoes
Place calamari in saucepan with water and salt; cover and simmer 30 minutes. Reserve cooking liquid; chop calamari meat into bite size pieces. Cook onions and garlic in butter until tender but not brown. Stir in remaining ingredients. Stir in calamari pieces and cooking liquid. Cook 10 to 15 minutes. Serve over green or white linguini. Marinara sauce: 1 quart.