Bring a large pot of water to a rolling boil, add enough sea salt so the water tastes like the sea.

Add pasta, stir, and cook until al dente according to package directions, tasting 2 minutes early; reserve 1 cup of pasta water before draining.

While pasta cooks, warm olive oil in a large skillet over medium-low heat; add minced garlic and gently cook for 30 seconds until fragrant without browning.

Stir in red pepper flakes and toast for 20–30 seconds to bloom their flavor.

Remove skillet from heat and carefully add fresh lemon juice, stirring to combine; set aside off heat until pasta is ready.

Transfer drained hot pasta to the skillet, place over medium heat, and toss while adding reserved pasta water a splash at a time (about 1/4 cup) until a light, silky sauce coats the noodles.

Remove from heat, fold in chopped parsley and most of the grated Parmesan, reserving a little for serving; season with sea salt and black pepper to taste.

Serve immediately in warmed bowls, topped with remaining Parmesan and an optional sprinkle of fresh lemon zest.