Boil About 4 liters ( 8 pints ) with coarse salt
Slice Garlic thinly and place in a skillet with oil chopped, deseeded chili peppers.
When the water boils, add the spaghetti and cook al dente.
Drain the spaghetti but leave slightly moist and keep aside a little cooking water; tip the pasta into the skillet of oil. Stir Well so that the oil coast all the pasta and does not stay at the bottom of the skillet.
If preferred, toss chopped parsley into the oil with the pasta or add cherry tomatoes cut in half when the oil is warm.