Remove the squid's internal organs and cartilage. Wash the body thoroughly, pat dry, and slice into 1cm strips.

Cut off the squid's tentacles below the eyes, remove the beak, and trim the ends. Clean the tentacles in water to remove small suction cups, pat dry, and cut into smaller pieces.

Carefully remove the ink sac and extract the squid's innards into a bowl.

Mince the garlic.

Boil water in a pot and cook the spaghetti according to package instructions. Reserve 2 tbsp of pasta water and drain the spaghetti.

Heat olive oil, garlic, and chili in a frying pan over low heat until fragrant. Add the squid and stir-fry over medium heat until it changes color.