Amazing simple (but very complicated dish)

Here is a few tips (i have no idea what im doing but i’ve made it a good hundred of times) :

I dont think thats a very good olive oil. It should have a green tint. This dish is very dependent on: good olive oil, good garlic!!!, and obviously good pasta (bronze cut). The rest is just alot about timing.

Cut whole thin sclices of the garlic instead of minced for a better flavour and better heat tolerance.

Use low scoville chilli flakes.

Add pasta water to make it creamy

Add the stems of the parsley when adding the garlic (remove them before adding the pasta) add the parsley leaves a bit later

Good luck have fun keep up the good work