Sea salt/kosher salt
3 oz. spaghetti
3-4 tbsp. extra-virgin olive oil
1 fat garlic clove, or 2 smaller, peeled and sliced thinly lengthwise
1 dried red chili pepper or far pinch dried red chili pepper flakes (to taste)
chopped fresh parsley (optional)
Put a pan of water on the heat to boil for the pasta. When it's come to the boil, add salt and then the spaghetti. When you're about 3 minutes away from the pasta being ready, add the oil and garlic slices to another pan, crumble in the dried chili pepper and cook over low to medium heat, stirring with a wooden spoon. Once the garlic has taken on a light golden color, which will hardly take any time, add a couple of tablespoons of the pasta-cooking water, stir well with your wooden spoon and turn off the heat. Tip in the cooked, drained spaghetti and toss well so that it's well-slicked by the garlic-studded, chili-flecked sauce. Sprinkle with salt and some freshly chopped parsley, if you have it, and eat.