Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package.

Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.

Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large shallow pot.

Add the garlic and cook for 2 minutes, 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 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil.

Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, 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 minutes for the sauce to be absorbed.

Taste for seasoning and serve warm with extra Parmesan on the side.