1. Bring a large pot of salted water to a rolling boil. Remember, Mama Lou always said the water should taste like the sea—this seasons the pasta perfectly from the inside out.
2. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve one cup of pasta water before draining; this starchy liquid is magic for the sauce.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and gently sauté until fragrant and just golden, about 2-3 minutes. Be careful not to burn it—burnt garlic can turn bitter, and Mama Lou never let that happen.
4. If you like a bit of spice, stir in the red pepper flakes now, letting them toast lightly in the oil for about 30 seconds.
5. Drain the pasta and add it directly to the skillet with the garlic and oil. Toss well to coat every strand. If the pasta seems dry, splash in some reserved pasta water, a little at a time, until the sauce reaches a glossy, silky consistency.
6. Season with salt and freshly ground black pepper to taste. Remember, it’s all about balance—taste as you go, just like Mama Lou taught me.
7. Turn off the heat and stir in the lemon zest and chopped parsley for a fresh finish.
8. Serve immediately with a generous sprinkle of grated Parmesan cheese, if using.

One of my favorite memories with Ouma is sitting side by side, twirling pasta onto our forks, the kitchen smelling of garlic and olive oil, sharing stories and laughter. This simple dish always brought us together, no matter how busy life got.