Fill a large pot with water, salt generously to mimic seawater, and bring to a rolling boil.
Add the black pasta to the boiling water, stirring immediately to prevent sticking. Cook for 8-10 minutes until al dente, then drain, reserving about a cup of pasta water.
While the pasta cooks, heat olive oil in a wide skillet over medium heat until shimmering and fragrant.
Add the finely chopped garlic and red pepper flakes to the skillet, sizzling until the garlic is fragrant and lightly golden, about 30 seconds.
Pour in the white wine, allowing it to bubble and reduce by half, about 2 minutes, which concentrates the flavor and releases a delightful aroma.
Add the squid ink to the skillet, stirring constantly to melt it into the wine, creating a deep, inky sauce that coats the bottom of the pan.
Toss the drained pasta into the ink sauce, stirring gently to coat each strand evenly. Add a splash of reserved pasta water if the sauce seems too thick or sticky.
Cook the pasta and sauce together for about 2 minutes, allowing the flavors to meld and the sauce to thicken slightly, glossy and clingy.
Remove from heat and serve immediately, garnished with fresh herbs or a squeeze of lemon if desired, for a bright contrast to the rich ink flavor.
