Cook the pasta in boiling salted water until it is al dente.

Meanwhile, pour in the oil and parsley in a frying pan large enough to hold all the pasta later. Cook for 2-3 minutes over a low heat. As soon as the garlic and parsley aroma rises, the sauce is ready.

When the pasta is done, drain and turn it into the frying pan. Scatter the chilly over the pasta. Stir-fry for 1 minute or 2, using 2 forks and lifting the spaghetti high into the air so that every pieces of pasta is beautifully glustenibg with oil and parsley.

Serve once, preferably straight from the pan.