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 1 minute.
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.
When the garlic turns into a light golden colour, add the chili flakes. Let fry with the garlic for 30 seconds to 1 minute. Again, make sure the garlic does't burn. If the oil gets too hot, turn off the heat.
Finally, add the finally chopped parsley to the pan and turn the heat off. Cook the parsley with the residual heat of the pan.
When the pasta is ready, drain it and toss it in the pa. Turn on the heat on medium and finish cooking the pasta in the pan with the sauce while stirring for another minute. 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.