A large handful of flat-leaf parsley, finely chopped
Cook the spaghetti in plenty of boiling salted water until “al dente”.
Meanwhile, heat the oil in a heavy-based frying pan over a low heat, and fry the garlic for 1-2 minutes, stirring with a wooden spoon to spread the flavour through the oil. Add 2 tbsp cooking water to the pan and stir in the chilli and parsley. Season with salt and cook for 3 minutes.
When the spaghetti is ready, drain it quickly so it is still rather wet and add it to the sauce. Gently toss to coat, then leave for a minute over a low heat before serving.