- 250 grams – spaghetti
- 3 tablespoons – finely chopped garlic
- 2 teaspoons – red chilli flakes
- ½ cup – finely chopped parsley
- 2 tablespoons – olive oil
- 1 tablespoon – salt
- 2 tablespoons – parmesan or any other cheese (optional)
1)Boil half litre of water in a huge pan. Add a tablespoon of salt. Let the water come to a boil. Add the spaghetti and cook on high flame till spaghetti is al dente. Strain the spaghetti in a colander and immediately separate the strands of the spaghetti under running tap water. (This will not only stop the spaghetti from going soft but also prevent the strands from sticking to each other). Then, leave the spaghetti in the colander to drain the water completely.
2)Heat the oil in a wok. Reduce the flame and add the garlic. Saute till the garlic begins to change colour. Now add the chilli flakes. Keep aside a spoonful of parsley for garnishing and add the remaining to the wok. Saute for a few seconds. Add the spaghetti and mix well. Check the seasoning and add more salt, if need be.
3)Cover and cook for two minutes.
4)Garnish with the remaining parsley and cheese.