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Blanch the garlic: Bring a small saucepan of water to a boil. Add the garlic and cook for approximately 4-6 minutes, until completely tender.
Make the garlic cream: Drain the garlic, reserving its cooking water. Place the softened garlic in a tall blending container. Add approximately 30 ml garlic-cooking water, 30 ml extra-virgin olive oil, a small pinch of salt, and parsley. Blend with an immersion blender until completely smooth and creamy. Add a little more water if necessary.
Cook the spaghetti: Cook the spaghetti in well-salted boiling water. Remove it approximately 2–3 minutes before al dente, reserving plenty of pasta water.
Prepare the pan: In a large skillet, gently heat the remaining olive oil with the red-pepper flakes and half of the parsley. Keep the heat low—the seasonings should release their flavor without burning.
Finish the pasta: Transfer the undercooked spaghetti directly into the skillet. Add one ladle of pasta water and continue cooking, tossing and stirring vigorously. Add the garlic cream and continue tossing until the sauce emulsifies and becomes shiny and creamy. Add more pasta water gradually if it becomes too thick.
Serve: Turn off the heat, add the remaining fresh parsley and toss again. Plate immediately and finish with a small drizzle of good extra-virgin olive oil.