In a large pot, bring salted water to a rolling boil. Cook spaghetti until al dente, which typically takes about 8-10 minutes, and remember to reserve about half a cup of pasta water before draining.

In a large skillet over medium heat, warm the olive oil. Add the minced garlic and finely chopped chili peppers; sauté for about 2 minutes until the garlic is fragrant but not browned.

Add the drained spaghetti directly into the skillet, tossing to combine thoroughly with the sautéed garlic and chilies.

Pour in the soy sauce and lemon juice while gradually adding the reserved pasta water, stirring until the sauce is silky.

Remove the skillet from heat and sprinkle freshly chopped parsley over the top.

Plate the pasta into individual servings, drizzling any extra sauce from the skillet onto each portion.