Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to the package instructions until al dente, about 8 to 10 minutes.

In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté for about 2-3 minutes until fragrant and golden, stirring frequently.

Stir in a pinch of red pepper flakes and toast for about 30 seconds to enhance their flavors.

Once the spaghetti is done, reserve 1/2 cup of pasta cooking water. Drain the spaghetti thoroughly.

Add the drained spaghetti to the skillet with the garlic olive oil sauce, tossing everything together and adding reserved pasta water as needed to create a silky sauce.

Season with salt and black pepper to taste, and stir in chopped fresh parsley.

Plate the pasta while hot, garnishing with an extra drizzle of olive oil and grated Parmesan cheese, if desired.