500g spaghetti pasta
¾ cup olive oil
8 cloves garlic, finely sliced
1 tbsp chilli flakes
½ bunch parsley, finely chopped
1 cup parmesan cheese, grated
Salt and pepper, to taste
1. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ½ cup pasta water before draining pasta.
2. In a large frying pan add oil, garlic and chilli flakes. Place on low temp to heat slowly, infusing the garlic flavour in the oil. Cook until the garlic has become golden in colour. Turn off the heat to avoid burning the garlic.
3. To the pan, add the drained pasta, reserved pasta water and parsley. Toss to coat the pasta in the sauce. Season to taste.
4. Serve topped with a generous amount of freshly grated parmesan.
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