1. Bring a large pot of water to a boil and cook the pasta until al dente. Reserve some of the starchy pasta water before you drain it.

2. In a large pan, fry garlic and chilli flakes for 2 minutes; add coriander, chilli oil and cook until the garlic is fragrant and lightly browned around the edges. Pour the reserved pasta water into the pan and mix, until slightly thick.

3. Stir in the pasta and toss to combine. Garnish the pasta aglio e olio with chilli oil/meat, if desired. Ryoherwa! 😋