Bring a large pot of water to a rolling boil and season it generously with salt. Add the spaghetti or linguine and cook according to the package instructions until al dente, meaning the pasta is tender but still has a slight bite in the center.

Before draining, carefully reserve about ½ cup of the starchy pasta water. This water is important because its starch helps the olive oil form a silky coating around the pasta.

Drain the pasta well, but don’t rinse it. Rinsing removes the starch that helps the sauce cling to the noodles.

While the pasta is cooking, pour the olive oil into a large skillet and place it over medium-low heat. Add the thinly sliced garlic and cook gently for about 2 to 4 minutes.

Stir the garlic frequently and watch it carefully. You want it to become fragrant and lightly golden, but not dark brown. Burnt garlic can quickly become bitter and overpower the entire dish.

Add the red pepper flakes during the final minute of cooking. The gentle heat allows their flavor to infuse into the olive oil without scorching them.

Add the drained pasta directly to the skillet with the garlic-infused olive oil. Toss everything together using tongs so the noodles become evenly coated.

Gradually add a few tablespoons of the reserved pasta water while tossing continuously. The starchy water helps emulsify the olive oil and creates a light, glossy coating rather than leaving the oil sitting separately at the bottom of the pan.

Continue tossing for about 1 to 2 minutes until the pasta looks glossy and the garlic and chili are evenly distributed.

Once the pasta is glossy and well coated, add the chopped fresh parsley, black pepper, and a little additional salt if needed. Toss everything together over low heat for another minute.

Taste the pasta and adjust the seasoning according to your preference. If you enjoy a brighter flavor, add a small squeeze of fresh lemon juice.

Remove the skillet from the heat and give the pasta one final toss. If it seems dry, add another tablespoon or two of reserved pasta water until the noodles have a smooth, silky coating.

For extra richness, sprinkle in freshly grated Parmesan cheese and toss gently until incorporated. The cheese is optional, but it adds a delicious savory flavor.

Transfer the Garlic and Olive Oil Pasta to serving plates while it’s still hot. Finish with a drizzle of extra-virgin olive oil, fresh parsley, red pepper flakes, and a little Parmesan if desired.

Serve immediately with lemon wedges and your favorite side dishes. The pasta is best enjoyed fresh while the garlic and olive oil are still fragrant.