Heat a 3-quart pot of water to boiling. Add in 1 1/2 teaspoons of salt, then add the noodles and cook to package directions.

When the pasta is almost finished, reserve one cup of pasta water.

In a large skillet, melt the butter over low heat and add the garlic. Let it cook for several minutes to infuse the butter. Add the hot pasta to the butter sauce, and toss to coat, adding some of the reserved pasta water as needed to create a sauce.

Remove from heat and add Parmesan, red chile flakes and fresh minced parsley, tossing continuously. Divide into bowls and garnish with fresh cracked black pepper.