Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. This will cook the pasta evenly and quickly.
Meanwhile, heat a tablespoon of good olive oil in a wide skillet over medium heat until it shimmers and starts to smell fragrant.
Add the minced garlic and a pinch of chili flakes to the skillet. Sauté for about 30 seconds until the garlic is fragrant and just starting to turn golden, and the mixture makes a gentle sizzling sound.
Stir in the squid ink, cooking for about one minute until it releases a smoky aroma and turns the sauce glossy and deep black.
Drop the pasta into the boiling water and cook until just al dente, about 8 minutes or according to package instructions. Before draining, scoop out a cup of pasta water and set aside.
Drain the pasta using a slotted spoon or colander, then add it directly to the skillet with the ink sauce. Toss to coat the pasta evenly in the sauce, adding a splash of reserved pasta water if the sauce seems too thick or clumpy.
Squeeze fresh lemon juice over the pasta and toss again, balancing the smoky ink with bright citrus notes. Sprinkle with chopped parsley for a fresh herbal finish.
Serve the black pasta immediately, garnished with extra parsley if desired, and enjoy the oceanic flavors and dramatic presentation.
