Clean the 2 squid and set them aside.

Blend 2 shallots, 2 bird's eye chilies, 4 garlic cloves, a portion of fresh parsley, salt, and brown sugar into a coarse paste.

Coat the squid with the coarse spice paste. Marinate for 15 to 25 minutes.

Bring a large pot of salted water to a boil. Cook the 220 g squid ink pasta for about 7 minutes until al dente.

Reserve 120 ml pasta cooking water. Drain the squid ink pasta.

Heat 1 tablespoon olive oil in a grill pan. Grill the marinated squid until lightly charred and just cooked through, about 2 to 3 minutes per side.

Transfer the grilled squid to a plate. Rest it briefly while preparing the pasta sauce.

Heat the remaining olive oil in a frying pan. Sauté the remaining 6 sliced garlic cloves and bird's eye chilies until fragrant and lightly golden.

Add the 7 cherry tomatoes to the frying pan. Cook until they soften and release their juices.

Pour in the reserved pasta cooking water. Simmer until the tomato sauce becomes slightly thick.

Add the cooked squid ink pasta to the sauce. Toss until the pasta is coated and glossy.

Add 2 tablespoons lemon juice and the remaining chopped fresh parsley. Toss briefly and adjust salt if needed.

Divide the squid ink pasta between 2 plates. Top each serving with grilled squid and serve immediately.