Heavily salt a large pot of water, and bring to a boil. Cook pasta until super al dente.
While the pasta is cooking, heat a large pan on medium high. Add the olive oil and the garlic, quickly moving it around the pan constantly, until soft and golden. Add the red pepper flakes and toast out.
Remove the pasta from heat, then drain, reserving 1/4 cup of salted pasta water. Add pasta to the pan along with reserved pasta water. Zest and squeeze lemon juice over top, and mix into the pasta with the parsley.
Continue to cook for one to two minutes, until pasta has absorbed most of the water. Season to taste and serve.
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