Peel the garlic cloves. Wash the parsley, and separate the leaves from the stems. Take a few stems and chop them into fine bits.

Add salt to a pot boiling water, and start cooking your spaghetti to package instructions.

While the pasta is cooking, blanch the peeled garlic cloves for 2-3 minutes in another pot with boiling water.

Add a dash of olive oil to a pan. Add the chopped parsley stems and a pinch of chilli flakes, and carefully heat them together.

Take the blanched garlic and add it to a blender. Add equal amounts of olive oil and water, and blend until becoming a smooth emulsion.

Remove the pasta from cooking just shy of being al dente. Drain and reserve some of the starchy water. Add the pasta to the pan, together with the garlic emulsion. Salt to season, and add spoonfuls of pasta water if you desire more creaminess. Finish the last minutes of the cooking process.

Chop the parsley leaves finely, and mix them with the pasta. You can reserve some of the parsley to garnish the plate. Plate the pasta, and finish the plate with a drizzle of olive oil, some salt, the left parsley, and if you like, some chilli flakes.