Parsley, garlic and chilli pasta

Feeds 2


200g of fettuccine
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


Boil the pasta according to packet instructions.

In a wok or big pan, heat the olive oil. Add the chilli flakes and garlic. Keep an eye that the garlic doesn’t burn. Take off the heat once the mix has become fragrant (not burnt).

Drain the pasta when it is al dente and put it into the wok with the oil, garlic and chilli mixture. Toss well, until all of the pasta is coated in oil. Mix in the parsley. Salt, pepper, garnish with fresh chilli if you like and make sure to check your teeth after eating for green bits.

I listened to this episode of No Such Thing as Fish while I cooked.

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