Instructions: 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; saute 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).

Serving Ideas : Serve over linguine.

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