Bring a large pot of salted water to a boil, then add the spaghetti. Cook according to package instructions until al dente, then drain and set aside.
While the pasta cooks, heat olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, filling your kitchen with a savory aroma.
Slice the sausage links into thin, finger-length pieces. Use your fingers or a knife to shape each piece into a narrow bone-like shape, leaving a small rounded tip to resemble a fingernail.
Add the sausage fingers to the skillet and cook until they turn golden brown and develop a slight crisp on the edges, about 8 minutes. Turn them occasionally to brown evenly.
Stir in the marinara sauce and simmer until the sauce is bubbling gently and the sausages are heated through, about 5 minutes. Season with salt and pepper to taste; the sauce should be vibrant red and slightly thickened.
Place the cooked spaghetti on a serving platter or bowl. Pour the hot marinara and sausage mixture over the pasta, tossing gently to coat evenly, creating a blood-red appearance.
Arrange the sausage fingers on top of the spaghetti or among the noodles, making sure some protrude slightly as bloody fingers, and serve immediately for a spooky and delicious presentation.
