Rinse the squid very well. Dry them and place them one by one on a chopping board. Carefully remove the head of the squid and set aside. Clean the interior of the squid and remove bones and ink sacks.

Using a knife, scrape the surface of the squid to remove the deep purple skin that covers them. Rinse the squid again under running water, and pat dry.

Cut the squid into rings.

If using fresh ink directly from the squid, add three tablespoons of water and crush in a non-porous small bowl or mortar and pestle until all the ink is dissolved in the water. Set aside.

If using ink sachets, squeeze the ink out of the pouches and add 2 to 3 tablespoons of water. Stir the mixture and set aside.

In a large pan pour extra virgin olive oil and heat over medium heat. Saute minced garlic and chopped onion until onion becomes translucent. Add red pepper flakes.

Add the squid ink to the pot and stir well.

Add cut up squid and salt to taste. Continue cooking for at least five more minutes, stirring occasionally.

Add white wine and squid heads and reduce the temperature to low heat. Let it simmer for about 15 to 20 minutes until the sauce thickens. Add parsley a few minutes before the end of cooking.

Boil the pasta in a large pot of hot water with salt. Drain the spaghetti al dente.

Pour the freshly drained pasta into the pot with the squid sauce and drizzle with extra virgin olive oil. Mix well so that pasta is covered completely by the jet black sauce.

Sprinkle a few red pepper flakes and salt if necessary.

Serve immediately and garnish with fresh parsley and squid tentacles.