150g spaghetti (cook the spaghetti with 2 tbsp sea salt and a little olive oil for about 15 min. Drain and rinse with cold water. Set aside)
1.5 bulbs garlic (minced finely)
4 chilli padi (deseeded and chopped)
2-3 tbsp olive oil
Italian parsley leaves (chopped finely)
Coarse black pepper
1. Heat the olive oil in a non stick pan. Reduce the heat.
2. Sauté the garlic and chilli padi till the garlic is slightly browned. Turn the heat off.
3. Toss the spaghetti with the garlic and chilli padi. Sprinkle some sea salt.