Cook pasta in plenty of boiling salted water until al dente, drain and set aside. Thaw squid and rinse under cold running water, cut into bite-sized pieces. Heat 2 tablespoons of oil in a pan and saute squid on medium heat until golden brown on all sides.
Peel garlic and chop finely. Crush chile pepper finely in a mortar. Rinse and halve cherry tomatoes. Toast almonds in a dry pan.
Mix pasta with squid, almonds, tomatoes, chile pepper, 5 tablespoons of olive oil, garlic and chives. Season with salt and lemon juice. Place into bowls and serve lukewarm.