Rinse well the squids under cold water. On a cutting board, slice the squids' heads to obatin rings 1/4" thick and divide the legs of each squid into 2-3 groups. Put them in a colander to let the water drain.
Rinse the cherry tomatoes and carve the skin with a light cross cut.
In a large skillet (a wok would work perfect!) heat the oil over medium heat and when it's hot add 2 crushed garlic cloves. Cook until gloden brown, about 2 minutes. Add the squids and cook over medium heat about 2-3 minutes. Pour the wine and let eveporate.
Low the heat, add the cherry tomatoes and cook for another 3 minutes.
Add the squid ink and keep cooking over medium-low heat for another 5-8 minutes. Adjust fine salt and add chilli pepper.
Boil the spaghetti salted water. While spaghetti are boiling, finely chop the left garlic clove.
Drain the spaghetti "al dente" and pour them into the skillet, toss them and sprinkle parsley and garlic for garnish. Serve immediately.