I have a lot of extra fresh basil and parsley after making sauce and meatballs. I am going to chop and freeze some, and make some bruchetta, but with the holidays right now... i wonder if people have some good ideas for which to use up the rest?
A quick sauté keeps calamari tender, while garlic, lemon, and parsley brighten up the gentle oceanic flavor of the squid. Serve with crusty bread for getting every last drop of the buttery sauce. Read more.