Bring a large pot of well-salted water to a rolling boil.

Add the spaghetti and cook until al dente (8–10 minutes).

While the pasta cooks, gently heat the garlic in olive oil over medium heat until golden (not burnt).

Reserve about ½ cup of pasta water before draining.

Toss the drained pasta with the garlic oil, red pepper flakes, and a splash of the reserved pasta water to bring the sauce together.

Finish with black pepper and fresh parsley, and serve immediately.