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Bring a large pot of water to a boil and salt it generously. Add the spaghetti and cook until al dente, usually 7 to 8 minutes, depending on the package instructions.
Meanwhile, put the olive oil in a large skillet over medium heat. When it’s hot, add the garlic and chili and season with salt and black pepper. Cook, stirring frequently, until the garlic is lightly browned, about 5 minutes.
Reserve about 1 cup of the spaghetti cooking liquid and then drain the spaghetti. Add the spaghetti to the skillet and toss to distribute the garlic and chile evenly throughout the pasta, adding the reserved cooking liquid as needed to help coat the spaghetti with oil. Add the parsley and arugula and toss to combine. Taste and adjust the seasoning, and serve hot.