Instructions: While the spaghetti is cooking to al dente in salted water, heat the olive oil gently in a large, wide nonstick skillet over low-medium heat. Stir in the garlic, chili flakes, sea salt, and ground pepper and gently warm the seasonings.

Drain the pasta and reserve about a half cup of the pasta liquid. Add the pasta and reserved water into the warm olive oil mixture, add in the chopped parsley, and toss the spaghetti well to coat it evenly.

Serve at once in pasta bowls with slices of warm crusty bread to soak up any remaining oil and garlic left in your dish ... you wont want to waste a drop!

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