In a large pot, bring water to a rolling boil. Add a generous pinch of salt, then add the spaghetti. Cook according to the package instructions until al dente, stirring occasionally, about 8-10 minutes.
While the spaghetti is cooking, heat a skillet over medium heat. Add the extra virgin olive oil and butter. Once hot, add the minced garlic and sauté for about 1-2 minutes until fragrant.
Once the spaghetti is cooked, reserve about ½ cup of the pasta water, then drain the rest in a colander. Add the drained spaghetti to the skillet with the garlic oil and toss to combine.
Add salt, black pepper, and red chili flakes to taste. If the spaghetti seems dry, add a few tablespoons of the reserved pasta water until you reach your desired consistency. Toss again to mix everything well.
Remove from heat, plate the spaghetti, and garnish with finely chopped parsley leaves. Serve immediately and enjoy!
