Cook spaghetti in boiling water until al dente, and leave in the cooking water to keep warm.
Trim and wash Brussels sprouts and then thinly slice.
In a dry frying pan toast freshly cracked and chopped walnuts until slightly browned.
Set aside and wipe the pan.
Drizzle in olive oil and fry the sprouts together with pressed garlic and chopped red pepper, stems and seeds removed. Stir constantly over high heat until cooked, yet firm.
Season with salt and pepper and toss in the walnuts and the drained spaghetti.
You may decide to loosen it a bit with crème fraîche.
Serve with grated old cheese, parmesan or a local one.