1tspurfa bebier, regular red pepper flakes are ok too
Bring a large pot of heavily salted water to a boil. Cook spaghetti a full 2 minutes shy of package time for al-dente. (Mine was 9 minute so I boiled it for 7 minutes). SAVE at least 2 CUPS OF PASTA COOKING WATER before draining!
While the spaghetti is cooking, add olive oil and garlic to a COLD large sauté pan (12").
Place the sauté pan over medium heat. As soon as the garlic starts to sizzle, add the urfa and stir for 30 seconds.
Immediately add 1/2 cup of pasta cooking water and stir, bringing it to a boil, about 1 minute.
Add drained pasta and stir/toss for 1 minute.
Add another 1/2 cup pasta cooking water and continue to cook while CONSTANTLY stirring/tossing, about 1-2 minutes. This will be what emulsifies the sauce!
If you find that the spaghetti is still not cooked through at this point, add another 1/4 cup of pasta water and continue to stir/toss and cook until the sauce is emulsified, glossy, and coating the spaghetti. This is the key! Pasta water, stir/toss.
Once the spaghetti is cooked al-dente. Turn off the heat, add the chopped parsley and season with kosher salt and stir.
Plate and serve immediately.
The key to getting a glossy, emulsified sauce is adding enough pasta water and STIRRING/TOSSING! Keep going and it will get there!You have to use a good quality dried spaghetti. Brands like these are great: