Although fresh pasta isn't imperative, it makes a phenomenal difference in the finished product. This takes about 10 total minutes to prepare and is one of the best dishes ive ever had.

Prep: peel and finely slice (as finely as possible, feel free to mince them if you find it easier) the garlic cloves, and chop roughly a cup and a half of fresh parsley.

Set a pot of heavily salted water to boil and heat the olive oil in a non stick pan over medium low heat.

Place the pasta in the boiling water and cook until just before aldente, it will finish cooking in the pan. About a minute before the pasta is done, place the garlic in the oil to cook off the raw flavour.

And the chilli flakes about 30 seconds before the pasta to wake them up a bit

When the pasta is ready, tranfer to the pan using tongs, do not strain, the pasta water will help emulsify the sauce. Immedistely add the parsley, grind in a fair whack of cracked pepper (6-10 turns of the pepper mill) and salt.

Toss to combine, turn off the heat and squeeze in half a lemon. Toss until the sauce thickens.

Serve.