Fill a large stockpot with water, add a generous amount of salt, and bring to a rolling boil.
Add the black pasta carefully to the boiling water, stirring immediately to prevent sticking, and cook until just al dente, about 8-10 minutes.
While the pasta cooks, heat olive oil in a non-stick pan over medium heat until shimmering and fragrant.
Add the finely chopped garlic to the pan, sauté for about 30 seconds until fragrant and slightly golden.
Toss in the fresh squid rings, cook for 2-3 minutes until they turn opaque and are just tender with a slight bounce.
Pour in the white wine, allowing it to deglaze the pan and reduce slightly for about a minute, releasing a fragrant aroma.
Drain the pasta, reserving about a cup of starchy water for loosening the sauce later.
Add the drained pasta to the pan with squid and wine, tossing well to coat everything evenly.
Squeeze fresh lemon juice over the pasta, adding a pinch of chili flakes for heat, and stir to combine.
If the sauce seems thick, add a splash of the reserved starchy water to loosen and create a glossy finish.
Garnish with chopped fresh parsley and serve immediately, enjoying the vibrant color and oceanic aroma.
