Begin by boiling a large pot of salted water over high heat. Once the water reaches a rolling boil, add 8 oz of linguine or spaghetti, cooking according to package instructions until al dente, about 8-10 minutes. Remember to reserve 1 cup of pasta water before draining to ensure you can adjust the sauce later if needed.

While the pasta cooks, heat a large skillet over medium-high heat. Add 3 tablespoons of unsalted butter, melting it until bubbly but not browned. Next, incorporate 3-4 minced garlic cloves and ¼ to ½ teaspoon of chili flakes. Sauté the mixture for about 60 seconds, allowing the garlic to release its fragrant aroma without turning brown.

Once the garlic is fragrant, reduce the heat to medium and add the drained pasta directly to the skillet. Toss it gently with the garlic butter sauce, ensuring each strand is well-coated. Gradually add reserved pasta water as needed, stirring until you reach your desired sauce consistency—smooth and glossy, perfect for your Garlic Butter Pasta.

Remove the skillet from the heat and taste the dish, adjusting seasoning as necessary with salt and pepper. Stir in ¼ cup of chopped fresh parsley for freshness and color. If you desire, add a splash of fresh lemon juice and sprinkle with freshly grated Parmesan cheese to enhance the flavors, making your Garlic Butter Pasta truly irresistible.