In a pot of salted boiling water, cook the spaghetti al dente - about nine minutes.
Heat up some olive oil, not too hot. Add the sliced garlic and let it simmer very slowly till golden brown.
Add the red chilli flakes and set aside.
Mix the pasta and the aglio olio sauce.
Sprinkle with chopped parsley.
Vicky Ratnani's cooking a simple but delicious pasta for his hungry self - spaghetti with olive oil, garlic, parsley and chilli flakes, just the way the Italians like it.