2 tbsp olive oil
6 Italian sausages, casing removed
1 cup shrimp, finely chopped
1/2 cup bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup chicken broth
2 tbsp parsley, chopped
5 enormous calamari tubes or 10-12 normal ones
4 cups homemade tomato sauce
1 lb linguine, cooked
Brown the sausage meat in the olive oil, then remove with a slotted spoon to a large mixing bowl. Remove all but 2 tbsp of the oil from the skillet and set aside.
Add the shrimp, bread crumbs, cheese, chicken broth and parsley to the sausage meat in the bowl and mix well. Stuff the calamari tubes with this mixture, closing off the large ends with wooden skewers.
Reheat the reserved oil in the skillet and brown the stuffed calamari on both sides, then place in a baking dish.
If there is any leftover stuffing, add it to the tomato sauce and heat. Pour 2 cups of the sauce over the calamari, then place in a 400 F oven for 25 minutes (maybe 15-20 for smaller tubes).
Toss the remaining tomato sauce with the cooked linguine, slice the calamari and serve immediately.