Steps
1. Cook the spaghetti in salted boiling water according to package instructions until al dente.
2. In a pan, heat the olive oil over medium heat and sauté the garlic until fragrant.
3. Add the mixed seafood to the pan and cook for 3-4 minutes until opaque.
4. Pour in the white wine and let it simmer for 2 minutes, allowing the alcohol to evaporate.
5. Stir in the squid ink, mixing it well with the seafood, and season with salt and pepper.
6. Once the pasta is ready, drain it and add it to the seafood mixture, tossing to combine.
7. Serve hot, garnished with fresh parsley and a sprinkle of Parmesan cheese if desired.