Bring a large pot of salted water to a boil.

Add the spaghetti and cook according to package directions until al dente.

While the spaghetti is cooking, heat the olive oil in a large skillet over medium heat.

Add the minced garlic and chili pepper to the skillet.

Cook, stirring frequently, until the garlic is golden brown and fragrant (about 2-3 minutes). Be careful not to burn the garlic.

Remove the chili pepper from the skillet.

Reserve about 1/2 cup of the pasta water before draining the spaghetti.

Drain the spaghetti and immediately add it to the skillet with the garlic-infused olive oil.

Add the chopped fresh parsley and toss to coat well.

If the pasta seems dry, add a little of the reserved pasta water to create a light sauce.

Serve immediately.