Spaghetti aglio e olio (with garlic and olive oil)

from Ina Garten
1 lb dried spaghetti
1/3 c. olive oil
8 large garlic cloves, cut into thin slivers
1/2 tsp crushed red pepper flakes
1/2 c. minced fresh parsley
1 c. freshly grated Parmesan

Cook the pasta setting aside 1 1/2 c. cooking water.

Meanwhile, heat the olive oil over med heat in a pot large enough to hold the pasta.  Add the garlic and cook for 2 min, stirring frequently, until it just begins to turn golden on the edges - don't overcook it!  Add the red pepper flakes and cook for 30 sec more.  Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil.  Lower the heat, add 1 tsp salt and simmer about 5 min, until the liquid is reduced by about a third.
Add the drained pasta to the garlic sauce and toss.  off the heat, add the parsley and Parmesan and toss well.  Allow the pasta to rest off the heat for 5 min for the sauce to be absorbed.  Taste for seasoning and serve warm with extra Parmesan on the side.