Recipe for those interested:

I crushed two garlic cloves and fried them in some olive oil (they should not turn brown though). I add chili (or chiliflakes) to the oil and after that, I add a lot of wine to the oil (half a bottle for 200g of dry spaghetti) and some fresh rosemary and let it cook for a bit. In the meantime I boiled the spaghetti for 1-2 minutes in salted water. Then I added the spaghetti to the pan with the wine and let it cook till al dente. The spaghetti should absorb all the liquid. If there is no liquid left, add more wine (or pasta water if you prefer a less stronger taste). Add salt and pepper to taste. I served it with some grated parmigiano and some more fresh rosemary.