Peel the garlic cloves; cut them into 2 or 3, pieces, crush them, or chop them into smaller pieces;
Sauté the garlic with 3 tablespoons of oil in a dutch oven or cast iron frying pan until golden over medium heat.
Cut the hot chili pepper into halves, remove the seeds and add it to the pan;
Remove the garlic, if you have sliced it, and set it aside. You can also leave the garlic in the pan if you like a strong taste ;
Mix the white bread and the parsley
Toast at medium-high temperature until it becomes crispy
Cook the spaghetti in plenty of boiling water until al dente or chewy. Drain it and reserve a cup of the pasta cooking liquid;
Pour the pasta into the skillet and stir constantly; add some pasta cooking liquid: the starch will make the sauce creamy, and it will evenly coat your spaghetti;
Sauté over high heat for a few minutes;
Garnish with toasted breadcrumbs with parsley and the garlic you have set aside. Serve hot.