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Bring a large pot of generously salted water to a boil. Add the gluten free spaghetti and cook according to the package directions until al dente — tender but with a slight resistance at the center. Before draining, scoop out 1/4 cup of the starchy cooking water and set it aside. Drain the pasta through a colander.
While the pasta cooks, heat the olive oil in a large skillet over medium heat until it shimmers. Add the sliced garlic and red pepper flakes and cook, stirring frequently, until the garlic is pale golden and fragrant, about 2 minutes. Watch closely — the garlic can brown quickly.
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