Add 4 quarts of cold water to a large pot and heat over high heat.
Add 3 tbs of salt to the water and cover the pot.
While the water is heating, place a large skillet on the stove.
Add 6 tablespoons of olive oil to the skillet
Add the sliced garlic to the skillet
Add a pinch of red pepper flakes to the skillet
When the pasta water just reaches a boil, heat the skillet over medium heat.
Add the pasta to the boiling water and set a time for 2 minutes less than the package directs.
Adjust heat under the skillet as necessary to keep it gently sizzling, and cook the garlic until it is very lightly golden, about 5 minutes.
When the pasta is just shy of al dente, drain it while reserving the pasta cooking water
Transfer the pasta to the skillet and mix to combine.
Add about 1/2 cup of the pasta cooking water to the skillet and mix again.
Raise the temperature under the skillet to high and finish cooking the pasta, stirring and tossing rapidly until a creamy, emulsified sauce forms and coats the noodles (about two minutes)
Remove the skillet from the heat
Add 2 tablespoons olive oil and stir well to combine.
Mix in the parsley, if using, and serve immediately.
