Bring a large pot of water to a rolling boil, then add generously salted water until it tastes like the sea. Add the black pasta and cook for about 8-10 minutes, until al dente, watching for it to turn a deep black color and become firm yet tender.
While the pasta cooks, heat olive oil in a deep skillet over medium heat until shimmering and warm, about 1 minute. Add the minced garlic and chili flakes, cooking gently until fragrant and garlic turns a light golden, about 30 seconds to 1 minute.
Stir in the squid ink, cooking it with the garlic for 30 seconds until well incorporated and fragrant, then pour in the white wine. Let the mixture simmer and reduce slightly for about 2 minutes, until the sauce starts to thicken and becomes glossy.
Drain the pasta, reserving a small cup of the cooking water in case you need to loosen the sauce later. Add the drained pasta directly into the skillet with the ink sauce, tossing gently with tongs to coat each strand evenly. If the sauce feels too thick, add a splash of the reserved pasta water to loosen and help it cling beautifully.
Squeeze in the lemon juice, then sprinkle with chopped parsley. Give everything a gentle toss to combine, allowing the bright citrus and fresh herbs to lift the briny, smoky flavors of the ink.
Serve immediately, with an extra drizzle of olive oil if desired, and enjoy the striking visual and deep, smoky, citrusy flavors of this special dish.
