1. Boil the Fettuccini in a pot of boiling salted water until al-dente. Drain and drizzle with a little bit of olive oil.
2. Cut the squid tubes into rings, about less than 1cm in width. Sear the squid rings and tentacles in a hot pan with a little bit of olive oil and salt. Do not crowd the squid in the pan, do it in 2 batches if you must. Set it aside.
3. Using the same pan, pour in the rest of the olive oil and sauté the sliced garlic until it is golden brown in colour. Add the chopped chillies and onion, sauté for another minute and throw in the chopped tomatoes.
4. Pour the squid back into the pan with chicken stock, Fettuccini, salt and black pepper. Stir and combine well, letting the Fettuccini soak up the juices.
5.Finish off with chopped parsley and a drizzle of lemon juice. Serve while it is hot.
Lemon will add freshness to your pasta
Serve with a scattering of parmesan cheese