Add the dried spaghetti to a large skillet, and cover the noodles fully with cold water. Add 2 teaspoons of kosher salt to the water. Cook over medium heat until the water begins to boil. Continue to boil for 3 to 4 minutes, stirring occasionally, until the noodles are pliable but still al dente (slightly underdone). Reserve 1 cup of the pasta cooking water before draining.

When the pasta is done cooking, heat the olive oil over medium heat in a large, shallow pot that's large enough to hold the cooked spaghetti noodles. Add the sliced garlic, and cook for 2 minutes or until it is just starting to turn golden brown around the edges. If using the red pepper flakes, add them at this time and cook for 30 seconds more.

Carefully add the reserved pasta cooking water to the garlic and olive oil mixture and bring to a boil. And I do mean carefully — it will spatter. Reduce the heat to a simmer for 3 minutes.

Add the drained pasta to the olive oil pasta sauce and toss to coat. Remove from the heat, and season with additional salt (if necessary) and freshly ground black pepper to taste. Toss the pasta with the minced fresh parsley and freshly grated Parmesan, as desired. Serve warm with an extra drizzle of olive oil and additional grated Parmesan cheese on the side.