Boil a pan of water, salt it generously and then add your spaghetti.

Get a frying pan and heat the olive oil. Finely slice your garlic and add to the pan with your chilli flakes. It is important to not let your garlic burn so keep stirring it on a low heat.

Once the pasta is al dente, reserve a mug of the starchy pasta water and add a little into the garlic pan along with a pinch of salt. Stir together and lightly simmer. This is when the sauce will start coming together.

Chop your parsley (saving some for garnish) and drain the pasta. Add them both into the frying pan along with the juice from a lemon. Salt the dish and start tossing it all together to create an emulsion between the pasta water and olive oil. Add more of the water if the pasta looks dry.

Once everything is mixed in and the pasta is thick and almost creamy (from the pasta water), remove from the heat. Season and serve it up with extra chopped parsley on top as a garnish. Drizzle over some more olive oil. Enjoy!