1 pound dried spaghettini
3 tablespoons extra virgin olive oil
6 to 8 cloves of garlic, peeled and smashed
2 tablespoons chopped Italian flat-leaf parsley
Pinch of red pepper flakes
Freshly ground black pepper

Place a big pot of water over high heat and add a handful of salt. When it begins to simmer, add the spaghettini and stir well for the first 2 minutes.

While the pasta cooks, heat the olive oil in a 10-inch sauté pan over medium.  Add the garlic and cook until it is golden brown, smashing it with the edge of a spoon as it cooks, about 6 minutes.  When the garlic is light brown, remove the pan from the heat and add the parsley and red pepper flakes.  Drain the pasta and add it to the sauté pan.  Toss, season with salt and pepper and serve immediately.