Pasta Neapolitan

1 pound dried angel hair pasta
1 tablespoon butter, softened
1 cup grated parmesan cheese, preferably Parmigiano-Reggiano (divided)
5 cloves fresh garlic, finely minced, or to taste
Crushed red pepper flakes, to taste
2 cups fresh Italian (flat-leaf) parsley, finely minced (about 1 cup chopped)
Sea salt or kosher salt

Bring a large pot of salted water to a vigorous, rolling boil. Cook pasta until al dente. Drain well and put into a warm serving dish with the soft butter in it; toss pasta until coated, then add most of the cheese and gently toss again. Keep warm in oven.

Heat the olive oil in a saucepan over medium heat. Add the minced garlic and red pepper flakes and cook just until the garlic turns light brown; pull pan off the heat. (Do not rush by cooking at a higher heat; this will burn the garlic and cause it to taste bitter.)

Add the minced parsley and a generous pinch of salt and mix with a spoon until it resembles the texture of pesto. Immediately pour over the warm pasta and toss well to distribute the sauce evenly. Sprinkle with the rest of the cheese and serve.