Mince the onion and garlic.

Heat olive oil in a pan, add garlic and chili, and sauté until fragrant. Add canned tomatoes and simmer on low heat until reduced by half.

Add minced onion and squid to the pan, and cook on low heat until the squid changes color.

Add white wine, water, consomme, and squid ink paste to the pan. Cook on medium heat until thickened, then season with salt and pepper.

Boil water in a pot, cook the linguine pasta 1 minute less than the package instructions, then drain.

Add the cooked pasta to the pan and mix until the sauce coats the pasta evenly.