Cook the pasta in plenty of boiling salted water, remembering that spaghetinni will cook in about 6 minutes.
Meanwhile, put the oil, garlic and chillies in a frying pan large enough to hold all the pasta later. Cook for 1 minute over a low heat. As soon as the garlic aroma rises, the sauce is ready. Draw off the heat immediately or the garlic might burn; this would ruin the taste of the oil.
Drain the pasta as soon as it us al dente. Do not overcook it. Transfer the pasta immediately to the frying pan. Stir-fry for a minute or so, using 2 forks and lifting the spahettini high into the air so that every strand is beautifully glistening with oil. Serve at once, preferably straight from the pan.