Spaghetti Aglio E Olio

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

1 pound dry spaghetti

4 tablespoons extra-virgin olive oil, divided

6 cloves garlic, thinly sliced

¼ teaspoon red pepper flakes

¼ cup coarsely chopped fresh flat-leaf parsley leaves

Freshly grated Parmesan or Pecorino Romano cheese, for serving

Directions at thekitchn.com

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