Fill 12" sauté pan or frying pan with water. Bring to a rapid boil, season with a heavy pinch of kosher salt, and add green beans. Blanch green beans 2-3 minutes or until slightly softened. Immediately transfer cooked green beans to a bowl of ice water to stop the cooking process and set the dark green colour.
Drain ice water and dry green beans thoroughly. Tip: a salad spinner works perfectly here. Set dried green beans aside.
Drain the pan used to blanch the green beans and return to the stovetop. Lower heat to med-low and add EVOO, shallots and garlic. Gently sauté until golden (approx. 6 min).
Add almonds and chili flakes. Toss to coat and cook an additional 1-2 minutes.
Add drained green beans and toss to coat. Cook 2-3 minutes or until green beans are warmed through.
Turn off heat, add lemon juice and toss everything to coat.
Transfer to serving platter and finish with flakey sea salt. Serve immediately.