Spaghetti al nero di seppia

Carefully clean the Fresh squid. Remove the head, entrails, and the transparent quill. Locate and carefully remove the ink sacs, placing them in a small bowl. Separate the tentacles from the body. Slice the Fresh squid body into rings and finely chop the tentacles.

Bring a large pot of water to a rolling boil for the Spaghetti. Add a generous amount of Sea salt to the boiling water.

In a large skillet, heat the Extra-virgin olive oil over medium heat. Add the Garlic and Red pepper flakes, cooking gently until the Garlic is fragrant but not browned, about 2 minutes.