Linguine Aglio e Olio (with Roasted Garlic)

Preheat the oven to 425℉. Peel away the loose skins from both heads of garlic, and use a knife to slice off about ¼" to ½" from the top of each. Place the garlic heads on a sheet of aluminum foil, and drizzle 1 teaspoon of olive oil over each one along with a pinch of salt. Wrap them tightly in the foil and place them on a small aluminum pan and in the oven.
Roast the garlic for 45 minutes; they should be completely softened when done. Once cooled, squeeze the roasted garlic from each head by pressing from the bottom with your hands---or the flat side of a butter knife---and slowly pushing upward. Make sure to squeeze every last bit, careful to discard any loose skins.
Boil a large pot of salted water and cook the linguine until it's al dente, reserving about 1 cup of pasta water.
Meanwhile, heat the olive oil in a large saute pan. Add the roasted garlic and simmer it gently. The garlic will likely stick together, so break it up with the tip of a wooden spoon and press it into the oil, about 2 minutes.
Add the red pepper flakes and a pinch of salt to the pan. Gently stir the ingredients together for about 1 minute more before removing the pan from the heat.
Toss the linguine with the garlic and olive oil mixture, and garnish it with the parsley. Add enough reserved pasta water to moisten everything and create a slightly creamy consistency.
Serve the linguine, and top it with lots of grated Pecorino Romano. Enjoy!