Toss the breadcrumbs and parsley in a small, dry saucepan. Toast over medium-low heat until the breadcrumbs are golden brown. Stir frequently to prevent burning. Always keep a close eye on the breadcrumbs, because once they start to brown, they brown very quickly! Once the breadcrumbs are golden and fragrant, set aside.
Bring salted water to a boil and add the pasta. Boil for approx. 2 minutes or until almost al dente (refer to packaging for timing — different noodles vary in cooking time, but angel hair doesn't take long to cook). Ladle a spoonful or two of pasta water into a separate bowl and set aside; drain pasta.
While the pasta is cooking, heat the olive oil on medium heat. Add the garlic and the chill flakes. Simmer until the garlic is fragrant and slightly golden. Don't brown the garlic, or you'll get a bitter flavor.
Once the pasta is ready, add the pasta to the oil, garlic, and chill flakes. Add the reserved pasta water, and toss to coat, cooking for another minute or so.
Before serving, add the breadcrumbs and parsley, and toss to coat. Garnish with extra fresh parsley (optional).