Spaghetti aglio e olio

In a pot of salted boiling water (1tbsp salt per 1 litre water), cook spaghetti until just shy of al dente (about 1 minute less than the package directs). Reserve pasta cooking water. Meanwhile, in a large saucepan, combine 3 tablespoons oil and garlic. Add pinch of red pepper flakes. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.)  Transfer pasta to saucepan along with 2 tbsp pasta water, increase heat to high, and cook, stirring and tossing rapidly, until a creamy, emulsified sauce forms. Remove from heat, add remaining 1 tablespoon olive oil, and stir well to combine. Mix in chopped parsley and serve right away.