Begin by filling a large pot with water and adding a generous pinch of salt. Bring the water to a rolling boil over high heat, then add the spaghetti. Cook the pasta according to the package instructions, typically around 8–10 minutes, until it's al dente. Stir occasionally to prevent sticking and ensure even cooking.

While the pasta cooks, heat ¼ cup of extra virgin olive oil in a large skillet over medium heat. Once the oil shimmers, add 4–6 thinly sliced garlic cloves. Sauté for about 2–3 minutes, stirring frequently, until the garlic turns fragrant and golden.

As the garlic becomes aromatic, add ½ teaspoon of red pepper flakes to the skillet. Stir the mixture well for about 30 seconds, ensuring the garlic and chili flakes are evenly combined.

Once your spaghetti is cooked, reserve ½ cup of the starchy pasta water and then drain the remainder in a colander. Immediately transfer the drained spaghetti to the skillet with the garlic olive oil mixture. Toss the pasta gently to coat it thoroughly.

To achieve a silky sauce, gradually add the reserved pasta water to the skillet, tossing until you reach your desired consistency. Adjust the seasoning with salt and freshly ground black pepper.

Remove the skillet from heat and stir in a handful of freshly chopped parsley. Plate your pasta, and sprinkle with grated Parmesan cheese if desired. Serve warm.