Aglio e Olio Pasta

Bring a large pot of water to a boil, season generously with salt, and add the spaghetti.

Cook the spaghetti according to package directions until al dente, about 8 minutes.

Then 8 min of waiting

When 4 minutes remain on the pasta, add the extra-virgin olive oil and sliced garlic to a cold skillet over medium heat.

Gently cook the garlic until lightly poached and fragrant, without letting it brown or fry, 30 to 60 seconds.

Turn the heat off completely and add the dried chili flakes to lightly toast in the residual heat.

Using tongs, transfer the al dente pasta directly into the skillet with the oil and garlic.

Add a couple tablespoons of pasta water and all of the finely chopped parsley to the pan.

Toss vigorously to emulsify the oil and pasta water so no pools of oil remain at the bottom of the pan.

Taste and season with additional salt as needed.

Plate the pasta into bowls, top with a sprinkle of flaky salt or extra parsley, and serve immediately.