Cook the spaghetti according to packet instructions. Drain and reserve two tablespoons of the cooking liquid. In a frying pan over low heat, sauté the garlic in the olive oil until golden but not browned. Add the chillies and the reserved cooking liquid. Add the spaghetti and season with the chopped parsley, torn basil, salt and pepper. Toss so that the spaghetti is coated in the olive oil mixture and everything is well combined. Serve immediately with grated Parmesan.