Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add your black squid ink pasta and cook according to the package instructions, typically 8-10 minutes, until al dente. Reserve a cup of pasta water, then drain the rest and set aside.

In a large skillet, heat a generous splash of olive oil over medium heat. Add minced garlic and sauté for 2-3 minutes, or until fragrant and golden.

Lower the heat and carefully pour in the heavy cream, stirring gently into the sautéed garlic. Cook for about 5 minutes, then add Parmesan cheese and red pepper flakes.

Add the drained black squid ink pasta into the skillet, ensuring every strand is coated. If the sauce appears too thick, add reserved pasta water until desired creaminess is achieved.

Transfer to a serving dish and adorn with fresh basil and edible eyes made from mozzarella balls and olives. Serve immediately.