Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil.
Add the pasta to the boiling water and cook until just al dente, about 8-10 minutes, until it has a slight bounce and glossy surface. Stir occasionally to prevent sticking.
Drain the pasta, reserving a cup of the starchy cooking water, then set the pasta aside.
Heat the olive oil in a skillet over medium heat until shimmering and fragrant, about 30 seconds.
Add the sliced garlic to the skillet and cook, stirring frequently, until it turns golden brown and releases a warm, nutty aroma, about 1-2 minutes.
Sprinkle in the chili flakes and cook for another 30 seconds, allowing the heat and spice to infuse the oil and garlic.
Add the drained pasta to the skillet, tossing to coat it evenly in the spicy garlic oil mixture.
Squeeze in the lemon zest and sprinkle over the chopped herbs, then toss everything together until well combined and glossy, adding a little reserved pasta water if needed to loosen the sauce.
Taste and adjust seasoning with salt or more chili flakes if desired, then cook for another minute to meld the flavors.
Remove from heat and serve immediately, enjoying the fiery, aromatic, and slightly messy appearance of this bold pasta dish.
