Spaghetti Aglio e Olio

Bring a small pot of water to a boil. Using a smaller pot helps concentrate the starch in the water, which is key for the sauce.

Season the boiling water generously with salt and add the spaghetti. Cook until it's about 70% done.

While the pasta cooks, pour a generous amount of olive oil into a large pan over low-medium heat.

Add the sliced garlic to the oil and cook gently, stirring occasionally, until it just begins to turn a light golden brown.

Add the red pepper flakes and toast for about 10 seconds.

Carefully add a ladle of the starchy pasta water to the pan. This will stop the garlic from cooking further and begin to create an emulsified sauce.

When the pasta is about 80% cooked (very al dente), use tongs to transfer it directly into the pan with the sauce. Reserve the remaining pasta water.

Increase the heat and toss the pasta continuously in the sauce for about 3 minutes to finish cooking. If the sauce becomes too thick or dry, add more pasta water as needed.

Turn off the heat and add the chopped fresh parsley.

Toss well to combine, then serve immediately.