Meanwhile in a skillet sauté garlic with half the olive oil for 1 minute.
Add half the parsley, nduja and shrimp and sauté for 2 minutes on both sides of the shrimp, stir in white wine and reduce to half.
Add tomatoes, sauté few more seconds then add squid ink, dilute well.
Cook pasta according to package directions, drain and toss with squid ink mixture, top with remaining nduja gently sautéed in remaining olive oil, and garnish with chopped parsley before serving.
