Ingredients

• 200g/7oz dried spaghetti
• 1 fat garlic clove
• handful fresh parsley leaves
• 3 tbsp extra virgin olive oil
• 2 pinches dried chilli flakes
• to taste
• sea salt

Directions

• Add 2 tablespoons salt to 2 litres water and bring to the boil in a large saucepan. Add the spaghetti and return to the boil quickly
• then cook until al dente.
• Finely chop the garlic and parsley together.
• Heat the oil in a frying pan over a low heat. Add the garlic and parsley and fry for 1 minute
• or until the garlic is softened but not coloured. Add the chilli flakes and cook for 1 more minute.
• Drain the spaghetti lightly
• then add to the frying pan with the water still clinging to it. Mix to coat with the oil. Add a little extra cooking water if needed. Sprinkle the spaghetti with the parsley
• toss
• season with salt and serve.