1. Clean the garlic clove, removing the outer skin, then cut it in half and remove the central core.
2. Pour into a pan with a few tablespoons of extra virgin olive oil and brown it over medium heat together with the fresh chilli.
3. Cook the pasta in plenty of sea water, drain it al dente and add it to the sauce in the pan.
4. Stir quickly over high heat by adding a ladle of sea water used for cooking the pasta and let it dry.
5. Remove from heat, plate and top with a little chopped parsley.