Fill a large pot with salted water and bring it to a boil. Add the spaghetti or linguine, cooking until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining.

In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant and golden.

Stir in freshly squeezed lemon juice and red pepper flakes. Allow to simmer for about 2 minutes until flavors meld.

Add the drained pasta to the skillet along with the reserved pasta water. Toss until well-coated with the sauce.

Mix in the grated Parmesan cheese and chopped parsley, ensuring everything is evenly combined and creamy.

Plate immediately, garnishing with additional Parmesan or a drizzle of olive oil if desired.