Recipe: Aglio e Olio - Spaghettini with Garlic and Olive Oil?

From "The Classic Pasta Cookbook" by Giuliano Hazan (he's the son of Marcella Hazan) ISBN:1-56458-292-2 If you like Pasta, you ought to get this book, it's great and authentic.
For 1 lb. dried, store-bought pasta
1/2 cup extra-virgin olive oil
1 tsp. finely chopped garlic
1 Tbl. finely chopped flat-leaf parsley
1/4 tsp. red pepper flakes
salt
1. Bring 4 quarts of water to a boil in a large saucepan or pot. Add 1 Tablespoon of salt and the pasta, stirring until the strands are submerged.
2. Put the olive oil and the garlic in a large skillet over a medium-high heat. When the garlic begins to change color, add the parsley, red pepper flakes and some salt. Stir well and remove from the heat.
3. When the pasta is cooked al dente, return the skillet with the sauce to a low heat, drain the pasta, and add it to the skillet. Toss until the pasta is well coated with the sauce, correct for salt and spiciness, and serve at once.