Spaghetti Aglio e Olio

While the pasta cooks, warm the olive oil in a wide skillet over medium-low heat and add the sliced garlic, stirring gently for 3 to 4 minutes until the slices turn pale gold but never brown, which would turn them bitter.

Stir in the red pepper flakes and let them bloom in the oil for 30 seconds until fragrant, then remove the skillet from the heat to prevent scorching.

Add the drained spaghetti to the skillet along with 1/2 cup of the reserved pasta water, return to medium heat, and toss vigorously for 1 to 2 minutes until the starchy water emulsifies with the oil into a glossy, clinging sauce.

Off the heat, fold in the chopped parsley, taste for salt, and add a splash more pasta water if the noodles look dry before serving immediately in warmed bowls.