Boil a large pot of salted water and cook the squid ink spaghetti according to package instructions until al dente, usually about 8-10 minutes. Reserve ½ cup of that precious pasta water.

In a large skillet, heat a generous splash of extra-virgin olive oil over medium heat. Add the thinly sliced garlic and cook until fragrant and just golden, approximately 2 minutes.

Once the spaghetti is cooked and drained, add it straight to the skillet, tossing it gently to coat in the garlic oil.

Slowly pour in the reserved pasta water, ¼ cup at a time, stirring continuously to create a silky-smooth sauce.

Sprinkle in coarse kosher salt, freshly cracked black pepper, and crushed red pepper flakes. Toss everything together well.

Serve the spaghetti warm, garnished with fresh parsley and shaved Parmesan if desired.