Bring a large pot of water to a rolling boil, adding a generous pinch of salt. Once boiling, add the black pasta and cook until al dente, about 9-11 minutes, stirring occasionally to prevent sticking.
While the pasta cooks, heat olive oil in a wide skillet over medium heat until shimmering and fragrant. Add minced garlic and red pepper flakes, cooking until the garlic turns golden and fragrant, about 30 seconds.
Remove squid ink from its container and carefully stir it into the skillet, allowing it to melt and combine with the garlic and chili oil. The mixture will turn dark and fragrant, creating a smoky, briny aroma.
Once the pasta is cooked, reserve a cup of pasta water and drain the rest in a colander. Add the drained pasta directly to the skillet with the ink mixture. Toss gently to coat every strand, adding a splash of reserved pasta water if needed to loosen the sauce and achieve a silky, glossy coating.
Squeeze fresh lemon juice over the pasta and sprinkle with lemon zest. Toss again to distribute the bright citrus flavor, which balances the briny ink.
Remove from heat and sprinkle chopped parsley over the pasta for a fresh, herbal note. Give everything a final gentle toss.
Serve immediately on warm plates, garnished with extra lemon wedges if desired. Enjoy the striking appearance and oceanic flavors of this bold, silky pasta.
