Pasta with Garlic and Oil

1 pound spaghetti
kosher salt
4 tablespoons olive oil
1/4 cup minced garlic
1 teaspoon red pepper flakes
2 teaspoons fresh lemon juice
3 tablespoons chopped parsley or basil
grated Parmesan

Bring a large pot of water to a boil. Add pasta and salt liberally.
Cook to al dente, reserve 1/2 cup cooking water, then drain the rest.
While water is heating, add the olive oil, all BUT 1-2 teaspoons of the garlic, and 1/2 teaspoon kosher salt to a large skillet.
Cook over low heat. Once it starts to sizzle a bit, stir constantly until garlic foams and is sticky & straw-colored, 10-12 minutes.
(It's very important to cook the garlic slowly, you don't want to rush and burn it.)
Remove from heat and add remaining raw garlic, red pepper flakes, lemon juice, parsley and half the pasta cooking water; adjust seasoning as needed (may need more salt or lemon juice).
Pour this over the pasta and combine. If it's too dry add more of the pasta cooking water.
Dump in a warmed pasta bowl or bowls and sprinkle with Parmesan.