320 g spaghetti
2 garlic cloves
60 g olive oil
Heat the oil in a pan and, at a low heat, fry the sliced garlic and crushed chili.
When the garlic has taken on a decidedly golden tint, salt sparingly and remove from heat.
Add a handful of diced parsley.
Cook the spaghetti “al dente”, drain them and dress them while hot.