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Bring a large pot of water to a boil over high heat. Salt generously — the water should taste pleasantly salty. Add the spaghetti and cook, stirring occasionally, until al dente, tender with a slight resistance at the center, about 1–2 minutes less than the package directions. Before draining, ladle out about 1 cup of pasta cooking water and set it aside. Drain the spaghetti in a colander.
While the pasta cooks, heat the olive oil in a large (12-inch) skillet over medium-low heat. Add the garlic slices and cook, stirring frequently, until pale golden at the edges and fragrant, about 4–5 minutes — watch closely, as the slices can go from golden to bitter quickly. Add the red pepper flakes and cook for 30 seconds more, until fragrant.
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