Prepare two baking trays (or two big bowls that can act as a lid). Prepare another bowl in a sink where you will drain the pasta to catch the pasta water.

Bring well salted water to a boil and cook the linguine for 3 minutes.

Drain the pasta in a colander. Quickly douse it with olive oil, making sure it's well covered. You need to move fast it retains the heat.

Distribute it onto the baking tray or a bowl and cover it up to finish cooking.

While the pasta is steaming, chop the garlic cloves, chilli and parsley.

Drizzle a generous amount of olive oil into a pan over medium-high heat. Add half of the garlic into the pan along with the chilli. Stir frequently for a few minutes. Feel free to adjust the heat if the garlic is cooking too fast. Then, lower the heat and sprinkle some parsley and continue stirring. The garlic should be slightly golden brown.

Take some pasta water (like half a ladle) and add it to the pan little by little to prevent any splashing. Bring it back to medium-high heat. To create an emulsion, stir the pan frequently in circles (don't be afraid to be rough).

Add in the pasta and the rest of the garlic. Mix vigorously, everything together. If your pasta is still less than al dente, it will finish cooking in the pan. Mix a lot until the sauce starts to emulsify even more and cover the pasta. If it looks too dry, add more pasta water and olive oil (be frugal with the oil because you don't want it to make the sauce too fatty). Mix until the pasta is nicely covered with sauce and cooked through, then you can add the rest of the parsley, more salt if needed and freshly grated pepper.

You made it to the other side! Enjoy with some grated Parmesan if you like.