Bring a large pot of water to a boil and add the salt. Add the spaghetti and cook until al dente according to the package instructions.

While the spaghetti is cooking, heat the olive oil in a large skillet over medium heat.

Add the minced garlic and red pepper flakes to the skillet and sauté until the garlic is fragrant and golden brown, about 2-3 minutes.

Remove the skillet from the heat and stir in the lemon juice and 2 tablespoons of the chopped parsley.

When the spaghetti is cooked, reserve 1/2 cup of the cooking water and drain the rest.

Add the drained spaghetti to the skillet with the garlic mixture and toss until the spaghetti is coated evenly with the sauce. If the sauce is too thick, add some of the reserved pasta water a little at a time until the desired consistency is reached.

Divide the spaghetti among four plates and sprinkle the remaining chopped parsley on top of each serving.

Serve hot and enjoy!