All I could tell is that probably looks like parsley, and the pasta looks ideally al dente. Is it normal sized? It looks a bit thinner. I read it's aglio e olio, simple is indeed often the best.

Here's a traditional Cypriot recipe you can try if you want that's also very simple.

1. Boil chicken (breasts and drumsticks are ideal, but you can use any piece) until done. Amounts are according to how many servings of pasta you want to have, so I'd say 1 drumstick or half a chicken breast per person.

2. Remove the chicken and use the stock to boil the spaghetti same way you'd use salted water.

3. Remove spaghetti from stock, make sure it's juicy not completely drained. Add tbsps of stock as necessary.

4. Grate plentiful halloumi on top of spaghetti. Serve with piece of chicken on side of plate.

5. Enjoy!

You can add freshly grounded black pepper in the last step if you want, and salt in any step, although halloumi is already salted so that might be unnecessary.

Note: you don't want to discard the skins for the stock-boiling part, as the fat is what will give the pasta its extra nice taste.