Mince the garlic.

Cut the sanma into 4 diagonal pieces and pat dry with paper towels. Sprinkle with salt.

Heat olive oil in a pan over medium heat and cook the sanma until browned on both sides. Remove once cooked through.

Boil water in a pot, add salt and spaghetti, and cook 1 minute less than package instructions. Reserve 3 tbsp of pasta water and drain the spaghetti.

In the same pan, heat garlic and chili over low heat until fragrant. Squeeze lemon juice into the pan, add reserved pasta water, salt, and pepper, then mix. Add spaghetti and toss to coat.