Cut the shiso leaves in half lengthwise, then slice thinly. Thinly slice the garlic and remove its core.

Cut the squid body and fins into 5mm-wide strips.

Boil water in a pot, add salt (not listed in ingredients) and spaghetti. Cook 1 minute less than the package instructions. Reserve 60cc of pasta water and drain the spaghetti.

Heat olive oil, garlic, and chili in a frying pan over low heat. Once fragrant, increase to medium heat and add the squid. Stir-fry until the squid changes color, then add pasta water and salt. Mix well.