Yet another quick but delicious recipe from Nigella Lawson.

Cook the spaghetti in a large pot of boiling salted water.

While it's cooking, toast the pinenuts in a small saucepan without oil, until golden and aromatic. Set aside. Tip a few glugs of olive oil into the saucepan and add one or two peeled whole garlic cloves. Fry very gently for a couple of minutes until the cloves are just changing colour. Remove from the heat and discard the cloves. Tear the basil leaves coarsely, and grate or shave the parmesan.

When the pasta is al dente, drain it and turn it into a bowl. Dress with the garlic oil, basil, pine nuts and parmesan and toss well. Eat straight away.