Take butter in a small sauce pan and melt it down. Once the butter is melted, remove it off the heat. Add in Italian seasoning and red chilli flakes and mix well. Set aside.

Bring 2 litre of water to a full boil. Add in salt to taste. Now add in the garlic cloves in the hot water and blanch for 30 seconds. Strain and set aside.

In the same hot water, add in spaghetti and cook as per package directions.

While the paste is cooking, make the sauce. Take blanched garlic and the melted butter in a small blender and blend till it is combined. Add in Parmesan cheese and ½ cup of the hot pasta cooking starchy liquid and blend till creamy. It will emulsify and become like a thin mayonnaise. Keep it aside for a minute.

Meanwhile the pasta should be cooked. Remove it from the hot water and add to a bowl using tongs. Pour the blended garlic sauce, chopped coriander leaves and mix well. Pour a ladleful of the hot pasta cooking liquid if needed and mix really well to emulsify which creates a creamy sauce.

Serve immediately.