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Bring a large pot of water to a boil over high heat. Add the kosher salt, then add the spaghetti and cook, stirring occasionally, until al dente — tender with a slight resistance at the center, about 9–11 minutes. Before draining, scoop out at least 1/2 cup of the starchy cooking water and set it aside. Drain the pasta in a colander.
While the pasta cooks, heat the olive oil and dairy free butter together in a 12-inch skillet over medium-low heat until the butter is melted and the mixture is shimmering. Add the sliced garlic and red pepper flakes, if using, and cook, stirring frequently, until the garlic is fragrant and just turning pale golden at the edges, about 3–4 minutes. Watch closely — garlic can go from golden to bitter quickly.
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