- 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
- 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.