Fill a large pot with water, add a tablespoon of salt, and bring to a rolling boil, like ocean water.
Add the squid ink pasta to the boiling water and cook according to package instructions, usually 8-10 minutes, until al dente—firm with a slight chew.
While the pasta cooks, heat a generous splash of olive oil in a wide skillet over medium heat, listening for a gentle shimmer and aroma of olive and garlic.
Add the minced garlic and chili flakes to the skillet, sautéing until fragrant and golden, about 1 minute. Keep the heat moderate to prevent burning.
Drain the pasta, reserving about half a cup of the cooking water. Add the pasta directly into the skillet with the garlic oil, tossing gently to coat the noodles evenly.
Pour in a splash of the reserved pasta water to loosen the sauce, swirling the skillet to help the flavors meld and the sauce cling to the pasta.
Squeeze fresh lemon juice over the noodles and sprinkle with chopped parsley, tossing again to distribute the brightness and herbs evenly.
Taste and adjust seasoning, adding more lemon, chili, or salt as needed, until the flavors are balanced and vibrant.
Serve the squid ink pasta immediately, drizzled with a little extra olive oil and a few chili flakes for added heat and richness.
