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1
Cook onion and garlic in oil in a 3-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes.
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2
Add tomatoes (with water if using canned) and sea salt and simmer, covered, stirring occasionally (and breaking up tomatoes if using canned), 40 minutes.
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3
Puree sauce in a blender (use caution when blending hot liquids), then force through a fine sieve into a bowl, discarding solids.
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4
Finely chop squid tentacles and chill until ready to use for fish stock and pasta.
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5
Cut squid bodies open with kitchen shears, then rinse insides well and pat bodies dry.
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6
Lay each body flat on a cutting board, interior side up, and cut lengthwise (including flaps) into thin spaghetti-like strips (less than 1/8 inch wide) with a sharp knife.
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7
Chill strips, covered, until ready to use.
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8
Cook onion, leek greens, and garlic in oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes.
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9
Add fish bones and trimmings and half of chopped tentacles and cook, covered, stirring occasionally, until tentacles release their liquid, about 2 minutes.
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10
Add water, wine, and sea salt and bring to a simmer, skimming froth.
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11
Remove from heat and let stand, uncovered, 15 minutes.
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12
Pour stock through fine sieve into a bowl, pressing on and discarding solids.
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13
Cook onion and garlic in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until well softened, 3 to 5 minutes.
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14
Add remaining chopped tentacles and cook, stirring, until they release their liquid, about 2 minutes.
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15
Add 1 1/2 cups tomato sauce, 3 cups fish stock, and sea salt and bring to a boil, stirring occasionally.
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16
(Leftover sauce and stock can be reserved for another use.)
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17
Stir in pasta and return to a boil, stirring.
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18
Remove from heat and let stand, covered, until pasta is cooked through, about 5 minutes.
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19
Toss squid strips with sea salt.
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20
Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then saute garlic, stirring, until golden, about 1 minute.
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21
Add squid and parsley and cook, stirring, 30 seconds.
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22
(Squid will still be partially translucent but will continue to cook from residual heat.)
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23
Mound squid on top of pasta and serve immediately.
