Start by finely chopping the parsley and the garlic.
In a large pot, bring 3 to 4 litres (1 gallon) of water to boil. Then add the coarse sea salt.
Cook the pasta in the boiling water for the time that's on the package minus 4 minutes.
While the pasta cooks, add the olive oil to a non stick or stainless steel pan.
When the oil is warm, add the finely chopped garlic. Let fry in the oil for about 1 minute. Make sure your heat is on low and the oil doesn't get too hot. You don't want to burn the oil, nor the garlic.
Turn the fire off, then add the chili flakes. Let fry with the garlic with the residual heat of the pan.
Finally, turn on the heat for another 30 seconds or so, until the garlic starts to fry again. As soon as it fries, turn the heat off and add the finally chopped parsley to the pan. Stir and let the parsley, garlic, and chili flakes cook together only with the residual heat of the pan and the oil.
When the pasta is ready, toss it in the pan but save the pasta cooking water. Turn on the heat on medium and finish cooking the pasta in the pan with the sauce while stirring for another 3 minutes.Add a ladle or two of pasta water to make the whole thing come together.
Serve immediately with some extra chili flakes and parsley on top. Enjoy this simple and delicious meal.