In a large pot over high heat, heat water to a boil.
In a large pan, over medium-low heat, add the oil. Once hot, add the garlic and cook for one to two minutes until fragrant, stirring often.
Once the pot of water is boiling, add the pasta (we used linguine). Continue cooking for 6-8 minutes according to the package directions, stirring often to prevent the pasta from sticking.
While stirring the pasta occasionally, add the mackerel and chili flakes to the pan. Stir until the mackerel is warmed through and well-coated.
Strain the pasta and rinse, set aside.
Add the olives to the pan to warm through, and season with salt and pepper to taste. Add the pasta to the pan. Mix well.
Divide onto plates and top with parsley and pine nuts. Serve and enjoy!