In a large pot, bring 6 quarts of water to a boil. Add the salt and the spaghetti. Cook, boiling, until tender to the bite, 4 to 5 minutes for fresh pasta, 9 to 10 minutes for dried. Meanwhile, in a large heavy skillet, warm the oil over moderate heat. Add the garlic and red pepper and cook until the garlic is slightly golden, 1 to 2 minutes. Add the scallops and saute, stirring, until opaque, 1 to 2 minutes. Remove from the heat. Drain the pasta and place in a warmed serving bowl. Scrape in the scallops and the flavored oil. Add the parsley and toss well. Season with black pepper to taste and serve hot. pasta 11