Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente.
While the pasta is cooking, slice the garlic cloves thinly.
In a large pan, heat the olive oil over medium heat. Add the sliced garlic and chili flakes. Cook, stirring frequently, until the garlic is lightly golden. Be careful not to burn the garlic.
Remove the pan from the heat. Reserve about 1 cup of pasta water before draining the spaghetti.
Add the drained spaghetti to the pan with the garlic and olive oil. Toss to coat.
Add some of the reserved pasta water to the pan, a little at a time, until the sauce reaches your desired consistency. Toss continuously to emulsify the sauce.
Stir in the chopped fresh parsley. Season with salt and pepper to taste. Serve immediately, garnished with extra parsley and a drizzle of olive oil, if desired.
Loved it! I added a pinch of red pepper flakes for extra heat and it was perfect. The pasta cooked just right and the flavors are balanced so well! I will definitely be making this again.
Simple, but satisfying. The fresh parsley really makes a difference. I like how quickly it comes together - perfect for a quick lunch or dinner. I added some grated parmesan at the end.
