Boil plenty of water in a deep non stick pan. Add salt and spaghetti and cook for 8-9 minutes or till the spaghetti is al dante. Crush garlic cloves and chop them finely. Diagonally slice fresh red chillies.
Heat 3 tbsps extra virgin olive oil in a non stick pan, add garlic and saute till fragrant.Add red chillies and continue to saute.
Remove spaghetti from the boiling water and add to the garlic in the pan. Sprinkle some salt and little freshly crushed black peppercorns and mix well.
Add remaining olive oil and mix well. Add parmesan cheese powder and mix well.Sprinkle parsley and mix. Serve immediately.