Cook the spaghetti. Bring a large stockpot of generously-salted water to a boil. Add spaghetti and cook until nearly al dente.

Sauté the garlic. Meanwhile, about 3 minutes after you add the pasta to the boiling water, heat the olive oil in a large sauté pan over medium heat. Add the sliced garlic and crushed red pepper flakes and sauté for 3 to 5 minutes, or until it is lightly golden.

Toss the pasta in the sauce. Use tongs to transfer the pasta to the sauté pan, along with 1/2 cup of the hot starchy pasta water. Toss the pasta continuously until it is evenly coated in the garlic sauce. If the sauce looks a bit too dry, add in another 1/4 cup of the starchy pasta water.

Taste and season. Give the pasta a quick taste and add an extra pinch of salt and/or crushed red pepper flakes if needed.

Serve immediately while it’s nice and hot, garnished with any toppings.