You will need:
150g Spaghetti/linguine or as much a you need
2 cloves garlic (I used spring garlic)
1 red chilli (more if you like it hotter)
1 bunch basil and 1 bunch flat leaf parsley, finely chopped
Pinch of salt
Parmesan to serve
Bring a large saucepan of water to the boil. Put in a large pinch of salt and a drop of olive oil (this prevents the water from boiling over).
Place enough spaghetti/linguine into the saucepan and give it a good swirl around.
Place the sliced garlic cloves into a pestle and mortar with a pinch of salt and grind into a thickish paste. Add the olive oil and mix it around.
Chop the fresh herbs finely and the chilli.
Drain the spaghetti when it is al dente and put it back into the saucepan. Pour over the garlic oil, and stir through the chopped herbs and chilli to ensure even coverage.
Season to taste and serve with some finely grated parmesan.
As a variation, you could gently stir fry some prawns in the garlic oil and add this to the dish with a few de-skinned, de-seeded and chopped fresh tomatoes. Yum!