Pasta alio e olio

Put some water to boil.

Peel and finely chop 2 cloves of garlic. Mince the red chili pepper. 
Peel and smash the other 2 cloves of garlic. 
Cut the parsley finely. 

In a cold pan, put a good amount of olive oil, the garlic, the chili pepper and 
the parsley. Heat everything up on low heat so that the oil gets infused with 
the flavors. The garlic should not brown. 
When the oil start to bubble, turn off the heat.

When the water is boiling, save some appart in a glass, then add salt and 
the spaghetti. Undercook the pasta by 2 minutes. 

Add some of the boiling water to the pan with the oil to loosen it up and turn the heat back on.

When the pasta is almost ready, drain it and add it to the pan. Mix energetically everything and add some of the pasta water to finish cooking the pasta.
The secret here is to keep mixing so that the starch from the pasta emulsifies with the oil and creates a creamy sauce.