450g/1 lb of dried spaghetti
125ml/4 fl oz of extra-virgin olive oil
4 garlic cloves, chopped very finely
1/4 teaspoon dried chilli flakes
3 tablespoons chopped fresh flat-leaf parlsey
Cook the past in plenty of boiling salted water until al dente. Drain and transfer to a warm serving dish. Season with salt to taste and keep the dish warm.
Heat the oil in a small saucepan over a medium - low heat. Add the garlic and chilli flakes. Cook for 1-2 minutes until the garlic is just beginning to colour. Immediately pour the contents of the saucepan over the pasta. Toss thoroughly to mix.
Sprinkle with the parsley and toss again. Serve immediately.