Bring a large pot of salted water to a rolling boil. Add the black pasta and cook for 8-10 minutes, stirring occasionally, until it reaches al dente and turns a deep, inky black.
While the pasta cooks, heat olive oil in a wide skillet over medium heat. Add the minced garlic and chili flakes, cooking until fragrant and slightly golden, about 30 seconds. The garlic should smell aromatic and the oil will shimmer.
Pour in the white wine or a squeeze of lemon juice and let it simmer, reducing slightly and filling the kitchen with a bright, citrusy aroma.
Drain the pasta, reserving about a cup of the starchy cooking water. This will help loosen the sauce if needed.
Add the cooked pasta directly into the skillet with the garlic and chili oil. Stir to coat the noodles evenly with the fragrant oil.
Stir in the squid ink, dispersing it gradually into the pasta, and add a splash of reserved pasta water if the sauce feels too thick or sticky. Mix thoroughly until the noodles are glossy and evenly coated with the inky black sauce.
Cook everything together for another minute, allowing the flavors to meld and the sauce to cling beautifully to each strand of pasta.
Remove from heat, then toss in chopped parsley and drizzle with a little more olive oil. Season with sea salt to taste, adjusting for flavor.
Serve immediately on warm plates, showcasing the glossy, dark noodles topped with fresh parsley and a hint of olive oil. Enjoy the dramatic, seaside-inspired flavors!
