Boil your pasta according to package directions.
When the garlic is done to your liking, throw in about a ¼ cup of the boiling pasta water to stop the garlic from cooking more. Add the salt, buttery spread, and red pepper flakes. Stir.
When your pasta is done, drain it and add it to the skillet. Use tongs to toss the spaghetti so that it gets coated with the garlic mixture.
Serve with gluten free bread or a green salad.
Gluten free pasta has the best texture when it's fresh, but you can store leftovers in the refrigerator for up to three days.
You can make this with regular pasta if you wish.