Bring a large pot of salted water to a boil, adding enough salt so it tastes like the sea. Drop in the black pasta and cook for 8-10 minutes, stirring occasionally until it turns a deep, uniform black and is al dente.
Meanwhile, heat a tablespoon of olive oil in a deep skillet over medium heat. Add the finely chopped garlic and red pepper flakes, cooking for about 30 seconds until fragrant and just starting to turn golden.
Pour in the white wine or seafood broth, letting it simmer and reduce slightly for about a minute, which will intensify the aroma and flavor.
Stir in the squid ink, using a spoon or spatula to mix it thoroughly into the sauce until glossy and jet black, about 2 minutes. Add the chopped parsley and cook briefly to release its herbal aroma.
Once the pasta is ready, use a slotted spoon to drain it, reserving about a cup of the pasta water. Transfer the pasta into the ink sauce and toss gently to coat evenly, adding a splash of reserved water if the sauce feels too thick or sticky.
Squeeze fresh lemon juice over the pasta and season with a pinch of sea salt to taste. Drizzle with extra virgin olive oil for a glossy finish and vibrant flavor.
Serve immediately, garnished with additional parsley if desired, and enjoy the rich, smoky flavor and striking black appearance of this squid ink pasta.
