Fill a large pot with water, add a generous teaspoon of sea salt, and bring to a rolling boil, tasting the water to ensure it’s salty like the ocean.
Add the squid ink to the boiling water, stirring gently to distribute evenly. Watch as the water turns a deep, inky black, creating a dramatic and mysterious hue.
Drop in the pasta, making sure it’s submerged. Cook according to package instructions, usually 8-10 minutes, until al dente, stirring occasionally to prevent sticking.
While the pasta cooks, heat olive oil in a pan over medium heat. Add minced garlic and chili flakes, sautéing until fragrant and just starting to bubble, about 30 seconds.
Reserve a cup of the starchy pasta water, then drain the pasta using a slotted spoon and add it to the pan with the garlic oil mixture.
Toss the pasta in the garlic oil, adding a splash of the reserved pasta water to loosen the sauce and coat every strand evenly. The pasta should look glossy and dark.
Squeeze fresh lemon juice over the pasta, then sprinkle with chopped parsley. Toss gently to combine, brightening the dish with fresh citrus and herbs.
Serve immediately, enjoying the glossy, inky pasta with its smoky, briny aroma and vibrant finishing touches.
