Saute the garlic and red pepper flakes until the garlic begins to color. Remove from heat (garlic will continue to cook; it should not get too brown), then add parsley. When the pasta is al dente, drain into a warmed bowl and pour the sauce over it.

Add salt and taste as you toss; it requires quite a bit of salt for flavor. If you wish, serve with grated cheese.

Serves 4 to 6.

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