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Bring a large pot of water to a boil.
In a large, high-sided skillet, add the oil, garlic, salt, and chile flakes. Heat over medium-high, stirring occasionally, until the garlic is softened and just beginning to brown, about 3 minutes.
Pour in the red wine (stand back as the liquid may splatter) and bring to a rapid boil.
Meanwhile, season the boiling water generously with salt. Add the spaghetti and cook for 2 minutes.
Transfer the spaghetti to the pot with the boiling red wine, and add the bouillon and 1 teaspoon of the oregano; cook, stirring occasionally with tongs, until the spaghetti is tender, 6-8 minutes.
Transfer the pasta to a platter and top with the remaining oregano and the parsley. Serve immediately.