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Bring a large pot of salted water to a boil.
Very firmly whack 3 garlic cloves to smash them to smithereens, discarding the skins.
Coarsely chop about ½ bunch of parsley.
Drain the oil from ½ cup (packed!) mild giardiniera.
Stir 6 ounces spaghetti into the pot of boiling water and set a timer according to package directions.
Place a large skillet over medium heat. Add 3 tablespoons of butter and the smashed garlic and cook over medium-low until sizzling and fragrant, 2-3 minutes.
Immediately add the chopped giardiniera and a big pinch of red pepper flakes and cook, stirring until softened, about 2 minutes longer.
Scoop out ½ cup of water from the boiling pot of water and add to the skillet to stop the cooking.
When the spaghetti is nicely al dente or cooked to your liking, use tongs to transfer it to the skillet of giardiniera sauce.
Add the remaining 2 tbsp of butter and set the skillet over medium heat. Use tongs to toss frequently until all the noodles are coated and glossy.
Finally, remove the skillet from the heat. Squeeze in the juice of 1 lemon and stir in the chopped parsley.
Finely grate 1 ounce of Parmigiano reggiano into the skillet and stir to melt.
Season the noodles with salt and chili flakes to taste and serve.