Finely chop the remaining garlic and fry with the chilli in a little olive oil for 2 minutes. Add 3 tbsp of the retained squid cooking liquor and the tomato sauce. Simmer for 5-10 minutes until slightly thickened. Cook the tagliarini briefly, for 1-2 minutes, in plenty of salted water (fresh, thin pasta needs very little cooking, and will continue to cook in the sauce). Drain the pasta, add to the pan with the sauce, and add the chopped squid. Scatter over some chopped parsley, check the seasoning and toss, keeping the pan over the heat until the sauce is reduced and sticks to the pasta.