Bring a large pot of water to a boil and then cook pasta for 10-11 minutes.
Meanwhile, in a 12-inch skillet, sauté garlic in extra-virgin olive oil for one minute, then add squid and cook over high heat for 2-3 minutes.
When pasta is done, drain and combine with the squid and garlic.
Add parsley and toss everything together.
Top with grated bottarga before serving.