In a pot of salted boiling water, cook spaghetti until just shy of al dente (about 1 minute less than what the package directs) — there should be a decent amount of resistance when you slice a noodle to test for doneness. Drain the spaghetti, but reserve 1/2 cup pasta cooking water.

In a large skillet, combine 6 tablespoons olive oil and 6 medium cloves garlic. Add 1 teaspoon red pepper flakes. Cook over medium-low heat, until the garlic is very lightly golden (but not burnt — be careful here, garlic burns easily), about 5 minutes. You want the garlic to be gently sizzling the entire time.

Transfer pasta to skillet along with 1/2 cup pasta water (from the first step), increasing the heat to high. Cook, stirring and tossing rapidly, until a creamy, emulsified sauce forms and coats the noodles. Remove from heat, and add remaining 2 tablespoons olive oil, 1 teaspoon red pepper flakes, and minced parsley, stirring well to combine. Serve immediately.