Bring a large pan of salted water to the boil.
Add the spaghetti and cook according to the pack instructions.
Wash the chillies and chop one of them.
Peel the garlic and crush 1 clove.
Drain the pasta, rinse under cold water and drain again. Add the crushed garlic, chopped chilli and oil to the pasta and mix well.
Cut the remaining garlic into thin slices.
Peel the ginger and cut into thin slices.
Place the sliced garlic and ginger in a pan with the stock and tejpata and bring to the boil.
Cut the remaining chillies into rings.
Add the pasta to the pan and reheat gently.
Wash the parsley, shake dry and chop.
Wash and halve the tomatoes.
Add the parsley and tomatoes to the pasta and serve garnished with freshly shaved Parmesan.