Add the tentacles to the sauce. Simmer for 3 to 4 minutes. Then turn carefully and simmer for an additional 3 minutes. While the squid is cooking, melt the butter in a clean pan and toss the pine nuts in the butter until golden. Lift out stuffed squid to a warm, flat serving dish with sides.
Spoon sauce around and garnish with pine nuts.
Add the squid to the boiling water and cook for about 3 minutes, stirring occasionally, just until the water comes back to a boil. Do not overcook as squid has a tendency to get tough and chewy when overcooked. Combine the remaining ingredients except the lettuce in a serving bowl large enough to hold the squid. Add the hot, drained squid and toss until well mixed. Can be kept in the refrigerator for 4-5 days.