Bring a large pot of salted water to a boil. Add spaghetti and cook until just al dente, about 8-10 minutes. Drain, reserving a cup of pasta water, and set aside.
While the pasta cooks, peel and thinly slice the garlic cloves. Place a large skillet over medium-low heat and add the olive oil. Once warm, add the sliced garlic, gently stirring as it begins to smell fragrant and turns a light golden color, about 2-3 minutes.
Add a pinch of red pepper flakes to the skillet, stirring briefly to distribute the heat, and cook for another 30 seconds until the flakes release their smoky aroma.
Squeeze the juice of half a lemon into the skillet and stir to brighten the fragrant oil.
Add the drained spaghetti directly into the skillet, tossing vigorously to coat each strand in the garlic oil mixture. If the pasta looks dry, add a splash of the reserved pasta water, a tablespoon at a time, until the noodles are glossy and well coated.
Sprinkle the chopped wild herbs or parsley over the pasta and toss again to distribute evenly, preserving their bright aroma.
Taste the dish and season with sea salt as needed. Add more lemon juice or chili flakes if you prefer a brighter or spicier flavor.
Remove the skillet from heat and let sit for about a minute. Transfer the pasta to serving plates, drizzling with a little extra olive oil or herbs if desired.
Serve immediately while fragrant and warm, enjoying the vibrant colors and fresh herbal aroma.
