Working in batches, pulse squid in a food processor until coarsely chopped. Refrigerate. Saute onions in olive oil until just wilted. Add ,carrots, celery and garlic and cook until softened. Crumble in saffron. When fragrant add squid and cook fast to evaporate liquid. Add vermouth and reduce to almost dry. Add tomato sauce, season and hold. Per order heat 2 cups sauce and re-heat about 8 oz pasta. Toss to combine. Garnish with fried tentacles in a bowl blend all ingredients together well. You can allow this to sit overnight before serving. Mix with salad putting pepperchinnies on top and cheese.