Clean and eviscerate the baby squid, cutting off the beak and eyes.
Blanch, peel, and remove the seeds from the tomatoes, then chop coarsely (concassè). Cut 2 cloves of garlic into slices and fry in 4 tablespoons of oil with a pinch of oregano and chili pepper. Pan fry the squid, cut into rings, over a high heat, add the diced tomatoes, and cook for 3 minutes.
Cook the Barilla Linguine Fini in salted water, drain when al dente, stir-fry with the sauce, and sprinkle with chopped parsley and basil.