In a large stock pot, bring water to a boil. Boil spaghetti according to package directions, until almost al dente (pasta will finish cooking in a later step). Important - reserve 1 cup of your pasta water before draining pasta. Set aside.
In a saute pan over medium heat, add 6 tablespoons of olive oil and slivered garlic. Saute for 3-4 minutes, stirring occasionally, until garlic is lightly golden. Add red pepper flakes and cook for an additional 30 seconds.
Add spaghetti and reserved pasta water. Stir and cook until sauce becomes 'creamy' and coats pasta, about 2-3 minutes.
Remove from heat, add remaining 2 tablespoons of olive oil, chopped parsley, and salt. Toss to coat. Serve and enjoy.
Optionally, top spaghetti with a tablespoon of parmesan cheese for each serving.
2 tablespoons of fresh parsley can be substituted with 2 teaspoons of dry parsley.