Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   olive oil -- divided
   3      cups          fresh breadcrumbs
   1      tablespoon    minced fresh parsley
     1/4  teaspoon      salt
     1/8  teaspoon      pepper
   3      cloves        garlic -- minced
   2      tablespoons   fresh lemon juice
   1      pound         cleaned squid -- (24 squid)
     1/2  cup           diced onion
   3                    garlic cloves -- crushed
   1 1/2  tablespoons   minced fresh basil
   1      teaspoon      sugar
     1/8  teaspoon      salt
     1/8  teaspoon      pepper
   1      35 ounces wh  plum tomatoes -- undrained; chopped
  12      ounces        linguine -- (6 cups cooked)

Preparation:

Heat 1 tablespoon oil in a large skillet over medium heat. Add breadcrumbs, and cook 4 minutes or until golden brown, stirring constantly. Remove from heat; stir in parsley, salt, pepper, and minced garlic. Drizzle the lemon juice over breadcrumb mixture, tossing until moistened. Spoon 1 tablespoon breadcrumb mixture into each squid. Secure open ends of squid with wooden picks; set aside. Heat the remaining oil in a large saucepan over medium-high heat. Add onion and crushed garlic; sauté 2 minutes. Add basil, sugar, salt, pepper, and tomatoes, and simmer 10 minutes. Add stuffed squid, and simmer 15 minutes. Yield: 6 servings (serving size: 1 cup pasta, 1/2 cup sauce, and 4 stuffed squid).