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I might have missed it, but I don't think so. This was a staple for me when I was living in London and my employer wasn't giving me a paycheque. It is cheap and very very easy.

This recipe serves two, and is totally approximate:
225g Linguine (1/2 lb)
75 mL Olive oil (3 tbsp)
1 clove Garlic, chopped finely
Red chili flakse to taste (I'm guessing like 5g or 1/2 tsp)
salt and pepper
Optional: parmesan cheese. Use the hard stuff that you grate, not the gross Kraft powder.

Put the water on to boil and salt it. you should be able to taste the salt in the water, but it shouldn't be overpowering. Use a lot of water to boil pasta, more than you think you might need.

While the water is boiling put the olive oil and garlic in a sauce pan over very low heat. You want to infuse the oil with the garlic and chili flavour without breaking down the flavour of the delicate olive oil.

A couple minutes before the pasta is ready remove the garlic from the oil. Use a strainer, spoon, or whatever. If you miss one piece it's no big deal, but the garlic can take on a bitter flavour so you'd like it out of there. Add the chili flakes to the oil now.

After straining the pasta (cook it al dente, meaning slightly chewy), return it to its cooking pot (off the heat). Season with salt and pepper, and add the oil, stirring to coat.

Add the cheese now if you are using it.

Enjoy!