Grate the lemon zest & squeeze the juice.
Press the cloves of garlic.
Crumble the dried chili peppers or use them as they are.
Bring water to a boil & add spaghetti; cook as long as recommended.
While cooking the spaghetti heat the olive oil in a pan.
Add lemon zest, pessed garlic & chili peppers.
Fry softly - really softly - until the spaghetti are fine.
Add about 4 tbsp cooking water of the spaghetti & 2 tbsp lemon juice.
Add salt & pepper.
Discard the chili peppers - if you preferred them whole.
Drain the spaghetti & add to the pan. Mix thoroughly.
If you prefer more lemon flavour add some more lemon juice - maybe 1 tbsp.
optional: Add 2-3 tbsp liquid cream. Mix thoroughly.
optional: Add minced lemon thyme on top before serving.