| 6 cloves of garlic, crushed | To serve: |
| 4-6 red chillies, de-seeded | small bunch of Italian parsley, finely chopped |
| ½ - 1 cup of olive oil | freshly and finely grated parmesan cheese |
Heat oil and fry garlic until golden brown. Add both sorts of chillies and fry for a further minute. Remove garlic and chilli sediment from oil, without being too anal about it!
Cook pasta (spaghettini No. 2 is recommended) until "al dente". Strain then add the oil and finely chopped parsley and parmesan to taste.
Serves 6.