Weeknight garlic spaghetti

Cook 680 g spaghetti in a large pot of water with 15 ml salt until al dente.

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Warm 89 ml olive oil with 8 cloves garlic and 4.5 ml red pepper flakes over low heat until the garlic is pale gold.

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Toss the pasta with the oil, 235 ml parmesan, 120 ml parsley and black pepper.