Locate the ink sack and carefully remove in reserving it.
Remove the beak.
Peal the skin off by hand.
Chop the body up lengthwise from the head down then crosswise into chunks.
Simmer the ink sacks in a little water then strain through a sieve.
Chop some bacon, onions, peppers and garlic.
Sautée some bacon in olive oil.
Add the chopped vegetables and cook for a few minutes.
Add some tomato sauce and bring to a simmer.
Add the chopped squid and stir.
Pour in the strained ink and bring to a simmer.
Cook until very tender. Cook some pasta aldente and toss well in the sauce.