Cook the spaghetti in heavily salted boiling water as per the package instructions until al-dente i.e. cooked but still retain some bite.
Reserve about a cup of the pasta boiling water and drain the spaghetti but DO NOT rinse the spaghetti. Put the drained spaghetti back to the pasta pot after discarding the water. Set aside.
Slice each garlic cloves into thin chips. You will need a lot of garlic, so be a little patient here and slice them, DO NOT chop them.
Take a dry skillet, but do not put it on heat yet. Pour half a cup of olive oil (Yes! I know it’s lot of olive oil!) into the cold pan and add the sliced garlic to it.
Now put the skillet on medium heat and let the olive oil heat up slowly along with the garlic allowing the oil to be infused with the garlic flavor. Do not change this step as otherwise if you put sliced garlic into hot oil, it will brown too quickly without infusing the olive oil with garlicy flavor.
Keep stirring the garlic slices slowing and let them turn golden brown evenly. This step would take good 8-10 minutes, so please be patient if you want the mind-blowing spaghetti Agilo E Olio. The beauty of the dish is this strong garlic flavored olive oil.
Once the garlic slices have turned golden brown, sprinkle the red chili flake to the oil. Mix well.
Now pour all this flavorful oil over the cooked spaghetti. Sprinkle the grated parmesan cheese on top.
Using a tong, mix the spaghetti well with the oil and cheese. Check and adjust for seasoning if needed.
Serve the warm spaghetti Aglio E Olio garnishing with some chopped fresh parsley. Enjoy!
Recipe by Flavor Quotient at https://www.flavorquotient.com/2017/03/spaghetti-aglio-e-olio/