Bring a large pot of water to a boil and add the salt. Cook the pasta al dente according to the instructions on the package and reserve 1 c of the pasta water.

In a large sauté pan heat up the olive oil over medium flame and add the red pepper flakes. Toast for a couple of minutes then add the garlic cloves and sear until golden on both sides. Transfer to a plate and add the minced garlic to the oil, stirring well and making sure not to let it burn, about 30 seconds to a minute.

Squeeze in the lemon juice, add back the roasted garlic cloves and the cooked pasta to the skillet then toss to coat. Add some of the reserved pasta water until the sauce has emulsified and achieved your desired consistency.

Stir in most of the parsley then transfer to a serving bowl.

Serve hot with the lemon zest on top, garnished with some of the chopped parsley and extra red pepper flakes to taste.

Adjust seasonings to your taste with more lemon juice if desired.