Bring a large pot of salted water to a boil. Add the fresh spaghetti and cook according to package instructions until al dente. Reserve about 4 ounces of the hot pasta water, then drain the spaghetti in a colander.
In a skillet over medium heat, add the extra virgin olive oil. Once warmed, add the finely sliced garlic cloves and the thinly sliced spicy red pepper. Sauté gently for 2-3 minutes, or until the garlic is golden and fragrant. Be careful not to burn the garlic, as it can turn bitter.
Add the drained spaghetti directly to the skillet with the garlic and red pepper. Toss to combine, allowing the spaghetti to soak up the flavored oil. If the pasta appears dry, gradually add the reserved hot pasta water until you reach your desired consistency.
Remove the skillet from the heat and stir in the chopped fresh flat leaf parsley. Season with salt to taste, giving it a final toss.
Plate the Pasta Aglio E Olio and drizzle a little more extra virgin olive oil on top if desired. Serve immediately and enjoy this delightful dish with fresh bread or a side salad.
