Spaghetti with Garlic and Olive Oil

Method

Bring a pot of salted water to the boil and add spaghetti1 lb.
Cook until al dente: the spaghetti is soft but still has a little bite.
While the spaghetti is cooking, make the sauce: If you don't use dried chili flakes1 tsp, remove the seeds from chilis3 and finely chop. Peel and finely slice garlic4-5 cloves.
Heat extra virgin olive oil1/2 cup gently in a frying pan. Add the garlic and chili and cook gently for a few minutes, or until the garlic is pale gold, which will be enough time for the flavorings to infuse the oil (take care not to burn it!). Stir in fresh parsley1/4 cup.
Drain the spaghetti still "al dente", reserving about cooking water1/2 cup.
Add the spaghetti to the frying pan, stir well to coat with the oil, and add some starchy cooking water, as much as needed to ensure the pasta is moist and juicy. Cook on medium heat for 30 seconds, stirring a couple of times.
Sprinkle the spaghetti with extra chopped parsley and ?grated parmesan cheese1/4 cup. Enjoy!