Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the spaghetti until al dente.
• Drain the pasta, keeping a little cooking water aside.

Make the garlic oil

• Warm the olive oil in a pan over low heat.
• Add the sliced garlic and chili flakes and cook gently until the garlic is golden, not browned.

Add the tinned fish

• Drain the tinned fish well.
• Add it to the pan and break it up gently into the oil.
• Warm through for a couple of minutes.

Toss and serve

• Add the drained spaghetti to the pan with a splash of pasta water and toss to coat.
• Finish with lemon zest and chopped parsley and serve immediately.