Cut the boiled octopus into bite-sized pieces and slice the garlic thinly.

Heat olive oil in a frying pan, sauté garlic until golden, then remove. In the same pan, add chili and octopus, stir-fry briefly, then transfer to a bowl.

Boil water in a pot, add capellini and 1 tsp salt (not listed in ingredients), cook 1 minute longer than package instructions, drain, rinse under cold water, and remove excess water.