In a large pot, bring water to a boil. Add the octopus tentacles and lightly boil for about 3-4 minutes. This will help tenderize the octopus slightly. Drain and set aside to cool.

In a bowl, combine 1 tablespoon of Aroma Truffle hot sauce and 1 tablespoon of Aroma Truffle oil. Mix well. Add the parboiled octopus tentacles to the marinade, ensuring they are evenly coated. Let them marinate for about 15 minutes.

Heat a skillet over medium-high heat and add a little Aroma Truffle oil to prevent sticking. Place the marinated octopus tentacles in the hot skillet and sear for about 2-3 minutes on each side until they develop a golden-brown crust. Remove the octopus from the skillet and set it aside.

In a large pot, bring water to a boil. Add a generous pinch of Aroma Truffle sea salt and a drizzle of Aroma Truffle oil. Cook the squid ink pasta according to the package instructions until it's al dente. Drain and set aside.

In the same skillet used for the octopus, add a little more Aroma Truffle oil if needed. Add the sliced garlic to the hot skillet and sauté until it turns lightly golden and fragrant. Sprinkle in the dried chili flakes and black pepper. Stir well to infuse the flavors. Add the cooked squid ink pasta to the skillet and toss to coat with the garlic and chili-infused oil. Adjust the salt to taste.

In a separate saucepan, gently heat the remaining 1 tablespoon of Aroma Truffle hot sauce. This will be used for garnish.

Plate the squid ink pasta with the octopus tentacles on top. Drizzle the heated Aroma Truffle hot sauce over the dish for a spicy truffle kick. Garnish with fresh parsley for a burst of color and freshness.