Heat olive oil in a large saucepan over medium heat. Stir in the garlic and cook until lightly brown. Stir in tomato puree, water, red wine, salt, sugar and chilli flakes. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally
Bring a large saucepan of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
Stir calamari into the tomato puree mixture. Continue to simmer approximately 15 minutes until squid is opaque. Check frequently to avoid overcooking squid. Serve squid and sauce over cooked linguine.