Bring 5L of water to the boil in a large saucepan, season with salt to your taste.
Peel garlic, cut in half and remove the small germ that sits in the middle of the garlic (this has bitter characteristics).
Slice the remaining garlic into thin slices.
Thinly slice the chilli. Leave the seeds if you like spice!
Thinly slice the parsley.
Add pasta to the boiling water and cook as per packet instructions.
In a large pan, add half the olive oil, all the chilli and garlic.
Cook over low heat until garlic softens and the chilli becomes fragrant. Do not allow garlic to burn.
Once the garlic has softened add 50ml of hot pasta water to the pan (this needs to be near the end of cooking of the pasta – timing is everything!) The starchy pasta water will help create a smooth sauce.
Add chopped Murray cod to the sauce.
Add the cooked pasta to the pan and toss thoroughly to create the sauce.
You should continue to cook over medium heat for at least one minute with the pasta in the sauce. Note: it should begin a little runny and thicken as the pasta thickens and soaks up the sauce.
Add remaining olive oil and chopped parsley, stir thoughtfully and check seasoning.