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Heat the olive oil in a large frying pan over a medium heat. Once hot, add the sliced garlic and cook until it starts to turn golden. Add the chilli flakes and grated courgettes and cook over a medium heat, stirring often, until the courgette has released most of its moisture and has softened.
Meanwhile, cook the spaghetti in a large pan of well-salted boiling water, according to the packet instructions, until al dente.
Using kitchen tongs, transfer the spaghetti to the frying pan with the cooked courgette. Add around 100ml/3½fl oz of the pasta water and stir together. Mix in the crème fraîche, lemon zest and juice until everything is combined. Finally stir through the smoked salmon and rocket. Taste and season with salt and pepper, as needed. Divide between two bowls and serve.