Spaghetti in Chilli Garlic Sauce

Recently I watched a fairly educative program on TLC upon bizarre food habits of people around the world. I came to know of a particular dish which involves eating fishes alive called Fish Ikizukuri. It requires high level of skill to fillet the fish and serve it on a plate with its sliced flesh on top decorating it, while its heart is still ticking. I watched a couple of videos on Ikizukuri and must I say, I find it a cruel practice to enjoy eating something that is still fighting for its life. Completely bizarre and inhuman indeed. Back to my recipe, there was a time when I was unable to tell spaghetti and noodles apart, because when cooked and served garnished on a platter, they look quite identical and I was not used to eating pasta for pasta was not so widely available in our country before open market was implemented. Ingredients:                                Cooking time: 10 minutes ü  150 gm of spaghetti pasta ü  3-4 tbsp of chilli garlic sauce ü  Few strands of fresh parsley leaves thoroughly chopped (optional) ü  1 cup of peas (boiled) ü  20 gm of parmesan cheese (grated) ü  1 cup of milk ü  1 tsp of paprika ü  1 tsp of black pepper powder ü  Salt to taste ü  Olive oil for cooking Note: Chilli garlic sauce is easily available in the market. In case of its unavailability prepare it at home by following the link highlighted above. Method: 1) Boil the spaghetti till they become tender. Drain and keep aside. 2) Heat oil in a non-stick pan. When oil turns hot, add the peas and roast them for 2 minutes. 3) Add the parsley leaves. Stir and add chilli garlic sauce and milk. Stir around for 1 minute and add the pasta. 4) Sprinkle salt, paprika and pepper powder. Stir around. 5) Add the grated parmesan cheese. Stir in and cook on medium heat for 1 minute more. Serve hot.