1. Bring a large pot of generously salted water to a boil and cook pasta until al dente according to package directions, then reserve 1 cup of starchy pasta water before draining and set the pasta aside.

2. Heat olive oil in a large wide skillet over medium-low heat until it shimmers gently across the entire surface of the pan.

3. Add the thinly sliced garlic in a single layer and cook slowly for 3 to 4 minutes, stirring frequently, until every slice turns evenly pale golden, deeply fragrant, and just beginning to crisp at the edges without burning.

4. Add the red pepper flakes and cook for 30 seconds more, stirring constantly, until the flakes bloom in the warm oil and release their heat and color.

5. Add lemon juice and lemon zest to the skillet and stir immediately to combine with the garlic oil, letting the mixture sizzle together for 1 minute until the lemon fragrance fills the entire pan.

6. Add the drained pasta directly to the skillet and toss vigorously over medium heat to coat every strand completely in the lemon garlic oil.

7. Pour in the reserved pasta water a few splashes at a time while tossing continuously until the oil and water emulsify into a light, silky sauce that clings beautifully to every strand without pooling at the bottom.

8. Remove the skillet from heat and add the butter, tossing until it melts completely and gives the sauce a final glossy, rounded richness.

9. Stir in the grated Parmesan in small handfuls, tossing continuously until it melts fully into the sauce and every strand looks glossy, evenly coated, and irresistible.

10. Taste and adjust salt, lemon juice, or red pepper flakes as needed, then scatter fresh parsley and chives over the top, finish with a drizzle of your best olive oil and extra lemon zest, and serve immediately while the pasta is steaming hot and the garlic fragrance is at its most vibrant.