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; sauté 2 minutes. Add basil, sugar, salt, pepper, and tomatoes, and simmer 10 minutes. Add stuffed squid, and simmer 15 minutes. Serve over linguine.