Saute’ the peeled garlic in a pan with warm oil until golden; then add the whole chilies and cook until swollen and glossy. Remove the pan from the heat, drain the chillies and garlic, crush and put them back in the pan with the oil. Cook the pasta in plenty of boiling salted water, drain when al dente and put in a serving dish. Dress with the garlic and the chilli sauce adding 3 tbsp of the cooking liquid and mixing well. Serve with a sprinkle of chopped parsley.