3/4 pound dried spaghetti 1/2 cup virgin olive oil 1 tablespoon minced garlic 1/2 teaspoon crushed hot pepper flakes 1/4 teaspoon salt 1 cup chicken broth 1/4 cup chopped flatleaf parsley 2 tablespoon grated Pecorino Romano cheese     Cook the spaghetti and drain it. Heat the olive oil in a heavy skillet along with the garlic, hot pepper flakes and salt. When the garlic just starts to change color add the chicken broth. Cook the broth for about 5 minutes, or until it is reduced by half. Stir in the cooked spaghetti, parsley, and cheese. Toss the spaghetti until thoroughly coated. Serve hot or cold.