3/4 lb pasta of your choice (I love spaghetti for this dish)
4 tablespoons olive oil
6 garlic cloves, minced
1 heaped teaspoon chili flakes
3/4 bunch of parsley, finely chopped
Bring a pot of water to a boil and season generously with salt. Cook your pasta until al dente (time may vary depending on the pasta, refer to manufacturers directions). Drain pasta and reserve a cup of starchy pasta water, set aside.
In a separate pan, heat the olive oil over medium heat. Once the oil is warmed toss in the garlic and chili flakes and season with salt. Cook for 1-2 minutes ensuring that the garlic does not burn. Toss in the reserved pasta water and cook for 1 more minute. Once everything has emulsified together add your pasta and parsley. Add more salt if needed and serve immediately.