1. cook the pasta Cook the pasta: Bring a large pot of water to boil and [wprm-ingredient text="1 Tbsp salt or to taste to cook the pasta" uid="8"]. Cook the [wprm-ingredient text="200 grams spaghetti, or any other long pasta" uid="0"] per packet instruction with about 1 minute under al dente. Once cooked, drain, reserving 2 cups of pasta water.

Meanwhile Make the Garlic Chili Oil

1. make the garlic sauce In a large skillet or frying pan, heat the [wprm-ingredient text="1/2 cup extra virgin olive oil" uid="2"] over low heat. Add [wprm-ingredient text="10 garlic cloves, peeled and sliced" uid="3"] and cook until fragrant, about 1 minute. Add [wprm-ingredient text="4 tsps. dried chili flakes" uid="4"] and be careful to not burn them.
   Gently lift the pan or skillet off the heat and swirl the garlic and chili flakes around, this helps regulate the heat in the pan and prevents them from burning.
   Remove half of the garlic chili oil to a small bowl and set aside.
2. add cooked spaghetti Add the pasta: Add the cooked spaghetti to the now remaining half of the garlic chili oil in the skillet and with a pair of tongs, lift the spaghetti and toss with the garlic, chili and oil. Start to add the [wprm-ingredient text="2 cups reserved pasta water" uid="1"] about 1/4 cup at a time so that you can regulate how much sauce you want. More water, equals more sauce as the oil and water emulsify.
3. cool the pan down Cooling the pan down: Adding the pasta, lifting and tossing the pasta as you add splashes of reserved pasta water helps cool the heat from the pan down.
4. serve Serve: Add [wprm-ingredient text="chopped parsley" uid="7"] and toss again. Serve with the reserved garlic chili oil that was set aside earlier. Enjoy! Add, if using, freshly grated [wprm-ingredient text="Parmesan cheese, Pecorino" uid="6"] or Pecorino cheese.