• In large pot of boiling salted water, cook spaghetti for 10 minutes or until al dente. Meanwhile, place oil and garlic in microwaveable dish; cover with waxed paper and microwave on high for 2 minutes or until sizzling. Set aside.
• Drain pasta, reserving 1/2 cup of the cooking water. Return pasta to pot; toss with garlic oil and parsley, adding enough of the cooking water needed to moisten. Toss well; season with red pepper flakes to taste.

Recipe provided by Chef Sharon Sanders