A French twist featuring Herbes de Provence, lavender, and a touch of lemon zest.
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Bring a large pot of heavily salted water to a boil and cook the spaghetti until just shy of al dente.
While the pasta cooks, combine the olive oil and sliced garlic in a large cold skillet.
Place the skillet over medium-low heat and cook slowly until the garlic is fragrant and golden, but not brown.
Stir in the Herbes de Provence, crushed lavender, and red pepper flakes, letting them bloom in the oil for 1 minute.
Reserve 1/2 cup of the starchy pasta water, then drain the spaghetti.
Add the pasta and the reserved water to the skillet, tossing vigorously to emulsify the oil into a light sauce.
Remove from heat and stir in the lemon zest, fresh parsley, and grated Parmesan.
Season with a final pinch of sea salt and serve immediately while hot.
