Bring a large pot of water with salt to the boil and cook the spaghetti. Reserve a cup of starchy pasta water and cook the spaghetti just before al dente so a little undercooked.

In a skillet heat the oil on low to medium heat and add the garlic slices. Let them cook till light golden brown. Watch them they burn quickly Once garlic is turning a light golden brown add the sliced chilies or chilli flakes if using the flakes.

Transfer the spaghetti to the chilli/garlic pan (without draining it) and toss it well adding a little reserved pasta water at a time to help create a loose spaghetti. You will get pasta water drippings while you transfer the spaghetti that's fine it helps emulsify with the oils and create a sauce. Add

Add half the reserved pasta water into the pan with the pasta and sauce, and toss the pasta gently. This way, the pasta will finish cooking in some of it's emulsified sauce and will become thick and delicious.

Add half the grated parmesan cheese and toss through the chopped parsley. Season to taste with salt and pepper and serve with the remaining parmesan cheese. Use the remaining pasta water for any leftovers that may need rewarming.