In a pot of salted boiling water, cook pasta according to directions. Reserve 1 cup of cooking water.

In a large saute pan, heat olive oil over medium heat. Saute garlic and chili flakes until fragrants, 2-3 minutes. Add walnuts, stirring to cook. The parsley should wilt and the walnuts will become golden and toasted.

Drain cooked pasta, reserving 1 cup of cooking water. Add pasta and reserved water to pan, stirring to coat. At the last minute, add the parsley and basil. Serve.