In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until al dente, about 6 to 8 minutes. Drain pasta in colander, reserving 2 Tbsp pasta water.
In large saute pan, heat olive oil over medium heat. Add garlic and saute until light brown and fragrant. Remove and discard browned garlic. Add the red pepper flakes and saute 1 minute. Carefully add the reserved pasta water and stir. Add spaghetti and mix well for 1 minute. Remove from heat and top with fresh herbs.
Originally Submitted
4/22/2012
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