2 lbs. 6-inch squid, cleaned
2 tbsp. olive oil
1 med. onion, coarsely chopped
3-4 lg. cloves garlic, finely minced
2 lbs. plum tomatoes, pureed in blender
2 tbsp. tomato paste
1 carrot, shredded
6 fresh basil leaves, coarsely chopped or 1 tsp. dried
1 tsp. finely minced, fresh thyme or 1/2 tsp. dried
2 tsp. finely minced, fresh oregano or 1 tsp. dried
1/8 tsp. dried, red, hot pepper flakes
1/2 tsp. black pepper
1/2 bay leaf
1/2 c. water
1 lb. whole wheat linguine (or thin, whole wheat spaghettini)

arnish:

2 tbsp. finely minced, fresh parsley
1 tsp. grated lemon rind

Cut squid main body into 1/4-inch rings, and the tentacles and legs into 1/2-inch pieces. St squid aside. Heat oil over medium heat in a heavy pot with deep sides. Add the onion and garlic. Cook and stir occasionally until soft, about 2 minutes. Add the tomatoes, tomato paste, carrot, basil, thyme, oregano, hot and black pepper and bay leaf. Lower heat and simmer uncovered, stirring occasionally for 15 minutes. Add the water and cook for 10 minutes more. Set sauce aside.

Cook linguine according to package directions. While linguine is cooking, add the squid to the sauce. Return sauce to medium heat and cook for the length of time it takes for the linguine - about 8-10 minutes. Drain linguine and serve very hot with the sauce spooned over it. Garnish with the minced parsley and lemon rind. Toss at the table to distribute the sauce.

Serves 6.