Spaghetti Aglio, Olio, e Peperoncino (garlic, oil & red pepper flakes)

• 1 lb. dried long spaghetti pasta
  
• 1/2 cup of L'arte Olive Oil
  
• 4 medium garlic cloves
  
• Dash of Paprika
  
• 1 tsp. salt
  
• Freshly ground black pepper
  
• Red pepper flakes (optional)
  
• 1 or 2 Tbls. minced fresh Italian parsley (optional) 
  
• Freshly grated Parmesan (pass separately)
  
• L’arte dell’Olivo Olive Oil (we like to use "Nuovo") for finishing

PREPARATION:
Bring a large pot of salted water to the boil. Cook the pasta al dente and drain, saving about 1/2 cup of the pasta water. While the pasta is cooking, gently warm the L'arte Olive Oil in a large sauté pan, add the garlic either slivered or minced and heat just until the garlic turns golden. If you are using the red pepper flakes, add them here. Remove garlic or not according to your taste. Set oil aside until pasta is drained. Place oil back on medium low flame and toss pasta, in the sauté pan, with salt until well coated. If the pasta seems dry add dribbles of the pasta water. Add herbs and just heat through. Serve immediately with a good grind of black pepper, and pass the grated cheese at table. Drizzle olive oil on the table so diners may add a drizzle if they wish. Serves four.