Boil 200g of spaghetti in water seasoned with salt until just tender, following the package.
Near the end, heat 3 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add 3 cloves of finely chopped garlic and ½ small chopped red chili. Cook for 1 minute; do not let the garlic brown.
Drain the spaghetti and toss through the oil with 1 small handful of chopped parsley. Serve immediately.
