Heat the oil in a pan, add the chillies and gently infuse for 5 minutes. Set aside to cool, then remove the chillies. Return the pan to a low heat, add the garlic and cook for 1-2 minutes to soften. Pour the flavoured oil over the hot, drained fettucine. Toss with the pine nuts and chopped basil until well done. Serve immediately.

*I used about 10 Chili Japones, the small ones usually found in Chinese dishes. >From Veggie Heaven by Rosamund Richardson