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Start by cooking the spaghetti al dente in boiling water. Reserve 10 cl of cooking water taken at the end of cooking.
Cut the red chili in half, remove the seeds and chop finely. Peel the garlic and cut it into small cubes.
In a large pan, heat the olive oil, add the chilli and garlic. Sauté for 2 minutes over medium heat. Pour the spaghetti into the pan, add a splash of pasta cooking water and mix well.
Season with salt and pepper, and if you like, add some Parmesan cheese, chopped parsley and, for an even spicier touch, a few chilli flakes.