Spaghetti Aglio e Olio

 10 cloves garlic, sliced thin

1/3 cup extra-virgin olive oil

12 - 15 stems fresh parsley leaves, rough chopped
1 pound spaghetti or other long pasta
1/2 - 1 teaspoon crushed red pepper flakes, plus more for garnish
1 cup freshly grated Parmesan, plus additional for serving

1. Bring a large pot of water to a boil. Add 2 tablespoons of salt and cook the pasta according to the manufactures directions. Set aside 1 1/2 cups of the pasta cooking liquid before you drain the pasta.
2. Heat the olive oil over medium-low heat in a large sauté pan (large enough to hold and toss the pasta). Add the garlic and cook for 2 to 3 minutes, stirring frequently, until the garlic begins to turn golden on its edges. Don't overcook it. Garlic will burn quickly. Add the crushed red pepper flakes and cook for an additional 30 seconds.
3. Carefully add the reserved cooking liquid to the garlic and oil. (Take caution, the oil will spatter slightly when the water hits the pan.) Lower the heat and simmer for about 5 additional minutes until the liquid is reduced by about a third and a sauce begins to form.
4. Add the drained pasta to the garlic sauce and toss. Remove from the heat. Add the chopped parsley and Parmesan. Toss well.
5. Allow the pasta to rest off the heat for about 5 minutes before serving so the sauce can be absorbed. Taste and adjust seasoning with pepper and Parmesan cheese. Serve more cheese on the side.