1 packet spaghetti (look for Divella, Barilla or De Cecco)
6 cloves garlic, thinly sliced
2 red chillies, finely chopped
A small handful parsley leaves, finely chopped
Good quality, extra-virgin olive oil
Salt and freshly cracked black pepper, to taste
Parmesan, to serve
Cook the pasta as directed in a pot of boiling salted water until al dente.
In a pan, gently heat some olive oil and sauté the garlic and chilli over a low heat until the garlic is translucent.
Pour the mixture over the spaghetti, add the parsley and mix through, ensuring all the pasta is coated. Season to taste and drizzle with extra olive oil if needed. Serve with grated Parmesan.