Bring a large pot of salted water to a boil and cook the squid ink linguine until al dente. Reserve 1/2 cup pasta water, then drain the pasta.

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes and cook until the garlic turns light golden.

Add the drained pasta to the skillet along with the salt. Toss to coat, adding a splash of reserved pasta water if the mixture looks dry.

Turn off the heat and stir in the chopped parsley.

Make the olive spiders by cutting 12 olives in half lengthwise for bodies. Slice the remaining olives into thin strips to form eight legs per spider. Place one spider on top of each serving.