Boil water in a pan and add the pasta with salt and a teaspoon of olive oil.
Cook till pasta is tender. Drain the excess water and run the pasta under tap water in a colander. Make sure to save some water in case to add in later.
Drizzle pasta with some olive oil and set aside.
Heat 4 tablespoons of olive oil in a pan. Add the minced garlic and saute till golden in color.
Now add the spaghetti and red chilly flakes. Stir and add 2 tablespoons of water strained from the pasta.
Cook until all water is absorbed. Add chopped parsley leaves and stir well until combined.