Heat the extra virgin oil in a sauté pan or wok. Add the garlic and the chilli.

Sweat off for few minutes till the garlic become golden in colour and then remove the garlic from the pan.

When spaghetti is ready and drained, it’s time to add the parsley. So, put the parsley in the saucepan and give a quick stir.

Parsley should not cook too much, just the time you need to get the spaghetti from the colander. Then, immediately add the spaghetti and stir thorougly on a medium-high heat for few seconds.

When served on the plate, everyone can top with a sprinkle of grated Parmesan cheese, but a sprinkle of grated Pecorino cheese will make it even better.