In well-salted water, boil your spaghetti until it’s 1 to 2 minutes shy of done. Before draining it, set aside 1 cup of pasta cooking water, then drain the rest. In your empty pan, combine olive oil, garlic, and pepper flakes and then turn the heat to medium. [This is how I keep the garlic from burning too fast.] Cook, stirring, until the garlic takes on a light golden color, then add drained pasta, half the reserved pasta water, and bump the heat to medium-high. Cook, stirring vigorously, until the pasta water and garlic oil combine to make a glossy coating for the spaghetti. I almost always add the second half of the pasta water. Toss in parsley, any additional seasoning, if needed, and serve right away with an extra drizzle of olive oil on top. Parmesan on top is not traditional, but your house, your rules, okay?