500g linguini 
220ml extra virgin olive oil
3 garlic cloves, finely chopped
1 tsp sea salt 
2 red chillies, finely chopped
A large handful of fresh basil, roughly torn

Heat the extra virgin olive oil in a heavy bottomed pan or skillet then add the garlic and sauté for 2 minutes.

Into the pan, add the chillies, salt and basil and cook for a further 2-3 minutes, stirring occasionally.  

While the sauce is cooking, prepare the linguini al dente in a pot of salted water as per the cooking instructions on the packet. 

 To serve, drain the linguini and combine with the extra virgin olive oil sauce.