Clean the squid, open and cut lengthways into strips as thinly as possible.
Use a spiraliser to make some courgette ribbons.
Boil the spaghetti in plenty of water, following the manufacturer’s instructions.
Cook the sliced garlic and chilli pepper in a frying pan with a good dash of olive oil over a very low heat.
When the garlic starts to change colour, add the strips of squid and cook for a couple of minutes over a medium heat. Add the courgette ribbons, toss a couples of times to cook lightly and add the freshly cooked spaghetti.
Finish off with the chopped almonds and season with salt and pepper to taste. Give all the ingredients one last blast over the heat, remove the chilli pepper and serve.