Ingredients
a few dash of extra-virgin olive oil
6 to 8 large cloves garlic, crushed and minced
1/2 teaspoon crushed red pepper flakes
2 cili padi, finely chopped
a dash of paprika powder
a handful of finely chopped parsley (instead of getting the flat leaf parsley, which can be slightly expensive do use the chinese parsley which you can get from the morning market)
Coarse salt
1/4 pound spaghetti (or however much that you can eat), cooked to al dente
Method
1) Heat a pan (or a wok) on medium low heat and drizzle in the extra-virgin olive oil. Add in the garlic, crushed red pepper flakes, finely chopped cili padi and paprika powder to oil. Toss them around until fragrant while maintaining low heat. Toss the al dente spaghetti into the pan together with the chopped parsley. Season with the course salt and serve with some garlic toast and salad of your choice.
Girls...enjoy!
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