3 tablespoons olive oil
6 celery, diced
1/4 cup chopped onion
4 cloves garlic, minced
3 black olives, chopped
5 carrots, peeled and chopped
5 tomatoes, chopped
salt and pepper to taste
2 pounds squid, peeled and deveined and fat removed
1 (8 ounce) package chilled and peeled cooked pasta, divided
1 (6 ounce) package frozen spaghetti, thawed and drained
In a large bowl, stir together the olive oil, celery and onion. Saute for 1 minute, or until onion is translucent and translucent.
Add garlic, black olives and carrots, mix flour to coat, whisk until smooth. Pour into a shallow baking dish and cook in oven for 8 to 10 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and cook until tender-crisp-add 3 minutes. Serve warm or warm the water just before serving the squid.
Season with salt and pepper to taste and keep warm