• Bring a pot of water to a rolling boil and generously season with sea salt. The water should taste like sea water.
• Add the noodles and set the timer according to package directions for an "al dente" texture. Do not cook one minute longer. Reserve 2 cups of the starchy pasta water then drain the noodles in a colander.
• Transfer the drained pasta to a bowl with ice water to stop the cooking process. Ideally you’ll add some ice cubes to this water. (note: If you are a pro at cooking capellini noodles and can perfectly time them to be ready at the same time with the sauce then you can skip the draining and transfer them directly into the sauce).

Make the Aglio e Olio Sauce

• Preheat a large skillet over medium heat with 1/3 cup of olive oil. Stir in the garlic and the red pepper flakes. Give it a stir for a few seconds just until it starts to sizzle and its fragrance perfumes your kitchen. Take good care not to burn it, this is very important.
• Add 1 cup of the reserved pasta water and whisk it into the oil and garlic until combined. Whisk in the lemon juice and zest until emulsified and remove from heat.
• Drain the cool capellini noodles and add them to the pan with the garlic sauce together with the chopped parsley. Using a pair of kitchen tongs to carefully toss the noodles in the sauce to coat all over. Add some of the reserved pasta water if needed to stretch it out.
• Taste and adjust seasonings to your taste with salt, pepper and more lemon. If your pasta water was properly salted you won’t even need to add any salt at all.
• Serve promptly with fresh parsley on top, a lemon wedge, extra chili flakes and a light drizzle of olive oil.