View the original recipe via:
Put a large pot on high fire, add some salt and bring to a boil. Add in the pasta and let cook until al dente. Finely chop the four cloves of garlic and do the same for the herbs: fresh parsley and fresh basil.
You can use dried parsley and/or basil if you like. We prefer fresh herbs because of the oils that will be in the dish eventually.
When al dente drain the pasta and set aside about half a cup of pasta water. You'll need this for creating the sauce, the water will retain the pasta's starches which will ensure that the sauce will stick to the pasta.
Put a large saucepan on medium-high fire and add in the olive oil. When the olive oil has gotten hot add in the chopped garlic. Saute the garlic until it's medium brown and fragrant. Be careful not to burn the garlic otherwise, it will become bitter.
Remove bits and pieces of brown garlic. Add in the red pepper flakes and saute for about a minute. Carefully add the reserved water from the pasta into the saucepan.
You should not pour all of it in one go, the olive oil is very hot and when gets in contact with pasta water it tends to splash all over the place. Place the spaghetti into the saucepan and mix well. Heat up for about a minute.
Remove pan from heat and serve the red pepper flakes spaghetti with the fresh herbs. It's best if you use a deep plate for this to prevent olive oil from leaving the plate.
As you can see in the photo we served it with nice Merlot wine. Enjoy your meal!