Boil the pasta

• Bring a large pot of salted water to a boil.
• Cook the spaghetti until al dente, then reserve a cup of the pasta water before draining.

Toast the garlic in oil

• Warm the olive oil in a pan over low heat.
• Add the sliced garlic and chili flakes and cook gently until the garlic turns golden, never brown.

Combine pasta and sauce

• Add the drained spaghetti to the pan with a splash of pasta water.
• Toss vigorously until the sauce coats every strand.

Finish and serve

• Stir in the chopped parsley and grated parmesan.
• Serve immediately with an extra drizzle of olive oil.