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1
Sauce: In a casserole set over moderate heat, cook the onion and garlic in the oil, stirring occasionally, for 5 minutes, or until translucent.
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2
In a blender or food processor, puree the tomatoes, water, and tomato sauce until smooth and add it to the casserole.
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3
Add the carrots, potato, basil, cayenne, and salt.
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4
Bring the liquid to a boil and simmer, partially covered, stirring occasionally, for 1 hour.
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5
Rinse the squid and turn the body sacs inside out.
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6
Mince the tentacles.
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7
In a skillet set over moderate heat, cook the onion and garlic in the oil, stirring occasionally, for 3 minutes more.
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8
Transfer to a bowl.
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9
Add the sea legs, eggs, bread crumbs, grated cheese, and salt and pepper.
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10
Combine the mixture well.
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11
Stuff the squid with the bread crumb mixture and close with a toothpick.
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12
Add the squid to the sauce and simmer for 10 to 15 minutes, or until just tender.
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13
Transfer the squid to a serving dish.
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14
Meanwhile, cook the linguini according to package directions, drain, and transfer it to a large bowl.
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15
Add enough sauce to coat the pasta and toss to combine.
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16
Sprinkle with cheese.
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17
Serve the squid separately with a mixed green salad.
