1) Fill a large and high pan with cold water, season it with a good dash of salt and place it over high heat until boiling. Then add the pasta and cook it until tender. Keep an eye on it!

2) Cut the chili peppers in half. Remove the seeds. Slice the chili lengthwise. Peel the garlic clove.

3) Pour 2 tablespoons of olive oil in a large non-stick pan. Place it over medium-high heat until hot. Add the whole garlic clove. Fry it for 3 to 4 minutes or until light brown.

4) Remove the clove using a slotted spoon. Now add the sliced chili to the pan and stir fry it for 3 minutes.

5) In the meantime drain the cooked spaghetti and transfer it to the chili and oil in the pan. Toss and mix well. Season with a pinch of salt to taste.

6) Stir and toss the pasta again and then check the seasoning. Add extra salt to taste if necessary. Scoop the chili spaghetti onto plates and sprinkle with extra freshly ground black pepper to taste. Serve immediately while still hot.