• Cook the linguine in salted water according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining the linguine.
• While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1-2 minutes, stirring occasionally, until lightly browned.
• Add the chopped parsley stalks and red pepper flakes to the skillet and cook for another 1-2 minutes.
• Pour in the reserved pasta water to the skillet to avoid burning the garlic. Increase the heat to high and let the mixture simmer for 2-3 minutes.
• Add the cooked linguine to the skillet and toss with the garlic and parsley mixture. Cook for 2-3 minutes, stirring occasionally, until the pasta is well coated and the sauce has thickened.
• Add the chopped parsley leaves to the skillet and season with salt and black pepper to taste. Toss the linguine again to combine everything.
• Serve hot and sprinkle with grated pecorino or mozzarella cheese, if desired. Enjoy!

Optional garlic bread and cherry tomatoes:

• Preheat oven to 375°F.
• Slice baguette into 1/2 inch slices.
• Melt butter and mix it with minced garlic.
• Brush each slice of bread with the garlic butter mixture.
• Top each slice with cherry tomatoes, salt, and black pepper.
• Bake for 10-12 minutes, until bread is golden brown and tomatoes are roasted.
• Serve alongside the Spaghetti Aglio e Olio with Linguine.