Home-cooked Aglio Olio

Two years in Perth made me totally sick of two very famous Italian food, pasta and pizza. Nowadays except for special occasions, or except if they are superbly yummy, I wouldn't want to eat some normal pasta or pizza.
'Normal' pasta to me here means with Carbonara sauce or those with tomato paste. I would always opt for other sauces or those with olive oil.The Mexican Aglio Olive we had in Louisiana.
My deardo and I found out we both love the Mexican Aglio Olio (or Olive) in Louisiana and after googling, I tried to make this very simple dish for dinner last night.

Here are what you need:Spaghetti (we prefer Angel Hair all the time), generous amount of chopped garlic and chopped English parsley (yea and I didn't chopped enough of parsley. Why? Try chopping them and you'll know), chili flakes, olive oil and salt to taste.

The simple steps:
1. Boiled the spaghetti in salt water.
2. Heat up a generous amount of olive oil, like about 10 tablespoon if you are making a lot of spaghetti.
3. Add in the garlic and chili flakes (the amount depends on how spicy you want it to be), then salt to taste.4. Simmer them in low fire till the garlic become brownish.5. Add in the parsley, and then add in the spaghetti.
6. Simply toss the spaghetti around until they are all covered with the oil. And you're done!Here we have... Our favourite pasta served at home~! It's a very easy dish to make I must say. But for the first time I did it, I put too little of oil. Yea, even if it's olive oil, it freaked the hell out of me looking at the amount of oil we have in the wok. But yes you should put more so that it won't turn out too dry. And next time, chop more parsley! I also made a simple potato and egg salad and boiled Ginseng Chicken Soup (yea I know it was a weird combination but who cares...)!I always love having dinner at home, although it means extra work of washing and cleaning, cutting, cooking and then washing and cleaning again... But when someone praises your cooking, everything is worth it! :)