1/2 tsp of chilli flakes 2 garlic cloves – crushed and roughly chopped A bunch of flat leaf and curly parsley – finely chopped 3-4 tbsp of olive oil Salt and pepper – on hand Fresh chilli – finely chopped, optional. In a wok or big pan, heat the olive oil. Cook gently until soft but try not to let the garlic colour. Add the pasta to the garlic, chilli and oil and then stir in the parsley. When the pasta is cooked, drain and toss in the pan with the garlic and chilli oil, adding the parsley and a little extra oil if needed. We rely on advertising to help fund our award-winning journalism. Season and serve with freshly grated parmesan. We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future. Find out more, The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Boil the pasta according to packet instructions. METHOD. Read our community guidelines in full, Combining garlic, chilli and herbs with silky spaghetti guarantees a delicious supper, RECIPES | Angela Hartnett's midweek suppers, The best Thanksgiving recipes, from cornbread to pumpkin pie, Salmon and spinach risotto with poached egg and herb cream recipe, Braised oxtail with star anise and orange recipe, Radicchio and red onions on white bean purée recipe, Potato, garlic and rocket soup with chilli oil recipe, Red cabbage and smoked mackerel salad recipe, Fennel, orange and cashew nut salad recipe, Lamb and pumpkin salad with mint and chilli recipe, ½ tsp dried chilli flakes or 2 dried pepperoncini, crushed. Cook the spaghetti in a pan of boiling salted water as per the packet instructions. I always have olive oil, garlic, tomatoes, dried pasta, chilli and cheese of some description – whether Parmesan or mozzarella – to hand: that way, I can make a plate of something and know it will turn out well, even if I’ve been working or out with friends until late. Prep time: 5 minutes | Cooking time: 10 minutes. Remove from the heat. When the pasta is cooked, drain and toss in the pan with the garlic and chilli oil, adding the parsley and a little extra oil if needed. Season and serve with freshly grated parmesan. You need to be a subscriber to join the conversation. In a shallow pan large enough to hold the spaghetti, heat the oil and add the garlic and chilli. 200g spaghetti or other pasta; 3 tablespoons extra virgin olive oil; 1 clove garlic, finely diced; 1/4 teaspoon chilli powder; ½ bunch fresh parsley, diced; 1 pinch salt and freshly ground black pepper, to taste; parmesan cheese, grated, to serve Just before it begins to smoke, quickly add the garlic and chilli, if using, and stir a couple of times with a wooden spoon before removing the pan from the heat, taking care not to burn either the garlic or the chilli.