Cut the squid into thin strips and sauté for 3-4 minutes on a high heat. Keep the tentacles aside. Cook the tagliatelle “al dente” (2-3 min or follow the package instruction) in a pot of salted boiling water, drain and sauté in a pan with the sauce. In a plate place some of the thin strips of baby squid, add the pasta with the tomato sauce and garnish with the tentacles. Serve immediately with a glass of white wine.