1 c. bread crumbs
2 eggs
2 tbsp. Parmesan cheese
1 tsp. salt
1/2 tsp. black pepper
3 tbsp. olive oil
6 oz. water
2 1/2 lb. calamari (squid), cleaned

Place all ingredients except squid into 2 quart bowl. Mix well - it will become paste like. Take the squid bodies and stuff with the mixture 3/4 full. Close them with a toothpick at top and set aside.

Sauce:
1/3 c. olive oil
Stuffed squid
1 (28 oz.) can whole tomatoes, chopped
2 (8 oz.) cans tomato sauce
1/2 tsp. garlic powder
2 tbsp. salt
1 tsp. chopped parsley
6 oz. water
1/2 tsp. sugar

In 4 quart pot place in olive oil. Add stuffed squid and brown lightly on medium-high heat for approximately 5 minutes, stirring constantly. Add the remaining ingredients. Bring to a boil and low heat to medium-low. Cook at low boil 1 hour, stirring frequently. Remove from heat and serve linguine pasta. Makes 6 servings.