This recipe was originally given to the author by Stefano de Pieri for The Olive Press magazine. Its Italian name is spaghetti aglio, olio e peperoncino.
Cook the spaghetti in a large saucepan of salted boiling water according to the packet instructions.
About 4 minutes before the pasta is ready, heat 100 ml of olive oil in a large frying pan and sauté the garlic and chilli. When the garlic turns nut-brown, add ½ cup of hot pasta water to stop the garlic cooking any further. Remove from the heat while you drain the pasta.
Return the pan to high heat and add the pasta, parsley and a little more olive oil. Keep tossing the pasta. The pasta water and oil will emulsify, thickening and coating the spaghetti. Season to taste with salt and pepper and sprinkle with parmesan.