Begin by filling a large pot with approximately ¾ gallon of water, then bring it to a vigorous rolling boil over high heat. Once it reaches a boil, add 1½ tablespoons of salt.

Add 12 ounces of spaghetti to the boiling water, stirring occasionally to prevent sticking. Cook it for about 8-10 minutes, until it's just shy of al dente.

Meanwhile, in a large skillet, pour in ⅓ cup of extra virgin olive oil and heat it over low to medium heat for about 2 minutes.

Once the oil is warm, add 3 minced cloves of garlic and 1 finely chopped red chili to the skillet. Sauté these ingredients gently for about 30 seconds.

With the garlic and chili now aromatic, add your drained spaghetti into the skillet. Pour in a splash of the reserved pasta water and 3 tablespoons of chopped parsley. Toss everything gently for about 1-2 minutes.

Transfer your Spaghetti Aglio e Olio to serving plates, garnishing it with additional chopped parsley.