Spaghetti Aglio e Olio

Ingredients

• 400 g spaghetti
• 6 pieces garlic cloves, thinly sliced
• 120 ml extra virgin olive oil
• 1 tsp dried chilli flakes
• 20 g flat-leaf parsley, chopped
• 1 tbsp salt

Steps

1. 1
   Bring a large pot of well-salted water to the boil and start the spaghetti.
2. 2
   Put the oil and sliced garlic in a cold wide pan and only then set it over low heat. Starting cold draws the flavour out without burning it.
3. 3
   Cook gently 4-5 minutes until the garlic is pale gold — not brown, which turns it bitter.
4. 4
   Add the chilli flakes and a ladle of pasta water, and let it bubble into an emulsion.
5. 5
   Drain the pasta 1 minute early and transfer it to the pan with a little more of its water.
6. 6
   Toss hard over medium heat for a minute until the sauce coats every strand.
7. 7
   Off the heat, fold through the parsley and serve at once.