Spaghetti with oil and garlic (aglio e olio)

In a pot of liberally salted boiling water, cook the pasta until just shy of al dente. You will want the pasta to have a bite to it still, not mushy—Reserve ½ cup of the pasta water. Add the olive oil and garlic to a large, cold sauté pan. Turn the heat to medium and slowly saute the garlic is fragrant. You don't want to brown the garlic. Add a generous pinch of Kosher salt, black pepper, and the chile flakes, and cook for another minute. Add the 1/4 cup of reserved hot starchy pasta water and the parsley. Once the pasta is cooked, use tongs to transfer the pasta immediately to the sauté pan. Toss the pasta continuously until it is evenly coated in the garlic sauce, and the pasta is finished cooking and is al dente. Add more of the reserved pasta water if needed. If you are adding Parmesan, do it off the heat. Add additional salt or crushed red pepper flakes if needed.