Stuffed Squid With Linguine

• 2 tablespoons olive oil, divided
• 3 cups fresh breadcrumbs
• 1 tablespoon minced fresh parsley
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3 garlic cloves, minced
• 2 tablespoons fresh lemon juice
• 24 cleaned squid (about 1 pound)
• 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-ounce) can whole plum tomatoes, undrained and chopped
• 6 cups hot cooked linguine (about 12 ounces uncooked)

1. 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.
2. Heat the remaining oil in a large saucepan over medium-high heat. Add onion and crushed garlic; saute 2 minutes. Add basil, sugar, salt, pepper, and tomatoes, and simmer 10 minutes. Add stuffed squid, and simmer 15 minutes. Serve over linguine.

olive oil, fresh breadcrumbs, parsley, salt, pepper, garlic, lemon juice, onion, garlic, fresh basil, sugar, salt, pepper, tomatoes, hot cooked linguine

Taken from www.myrecipes.com/recipe/stuffed-squid-with-linguine (may not work)