Spaghetti Aglio e Olio with Chili Flakes

1. Boil the Pasta

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Drop in the spaghetti and cook until just shy of al dente (about 1 to 2 minutes less than the package instructions).
3. Before draining, carefully ladle out about 200ml (scant cup) of the starchy pasta cooking water and set it aside.

2. Infuse the Oil

1. While the pasta cooks, place a large, wide skillet over medium-low heat and pour in the extra virgin olive oil.
2. Add the sliced garlic and red chili flakes to the cold or gently warming oil.
3. Cook slowly for 3 to 4 minutes, swirling the pan frequently, until the garlic turns light golden and fragrant. Watch closely so the garlic does not brown too dark or turn bitter.

3. Emulsify and Combine

1. Carefully pour about 100ml of the reserved pasta cooking water into the skillet with the oil and garlic (it will sizzle vigorously).
2. Swirl and simmer the liquid for 1 minute over medium heat until it emulsifies into a smooth, slightly glossy sauce.
3. Transfer the drained spaghetti directly into the skillet.

4. Finish and Serve

1. Toss the pasta vigorously in the skillet for 1 to 2 minutes, adding an extra splash of reserved pasta water if needed until every strand is thoroughly coated in a silky glaze.
2. Remove the pan from the heat, fold in the freshly chopped parsley, and season with black pepper and additional salt if needed.
3. Twirl onto warm plates and serve immediately.