Spaghetti Aglio e Olio

1. 1
   Bring a large pot of **heavily salted water** to a boil and cook the spaghetti until just shy of **al dente**.
2. 2
   While the pasta cooks, add the **olive oil** and **sliced garlic** to a cold, wide skillet.
3. 3
   Turn the heat to **medium-low** and cook the garlic slowly until it turns a light **golden blonde** color.
4. 4
   Add the **red chili flakes** to the oil and toast for about 30 seconds until fragrant but not burnt.⏱ 30 sec
5. 5
   Carefully ladle 1/2 cup of the **starchy pasta water** into the skillet to emulsify the oil into a sauce.
6. 6
   Transfer the **al dente pasta** directly into the skillet using tongs.
7. 7
   Toss the pasta vigorously over heat for 1 minute until the sauce coats every strand **glossy and smooth**.⏱ 1 min
8. 8
   Remove from heat, stir in the **fresh parsley**, and serve immediately in warmed bowls.