Spaghetti Aglio e Olio

Ingredients · per serving

• small handful Fresh parsley
• to taste Black pepper
• ½ tsp Chilli flakes
• 100 g Spaghetti
• 4 cloves Garlic
• 4 tbsp Olive oil
• for pasta water Salt

Instructions

1. Bring a large pot of well-salted water to a boil. Add the spaghetti. Cook to packet time minus 1 min (al dente).
2. Meanwhile, slice the garlic PAPER thin — about 2mm slices with a sharp knife. (Don't mince it — slices give more nuanced flavour and won't burn as fast.)
3. In a large frying pan, combine the olive oil + sliced garlic + chilli flakes (if using). Turn heat to medium-LOW (start cold or barely warm — slow infusion).
4. Cook 4-5 min — the garlic should sizzle GENTLY and turn light gold, NEVER brown. If it goes brown it's bitter; start over. The oil should take on a yellow-gold colour and the smell should be intense.
5. Just before pasta is done, scoop out 200ml of the pasta water with a mug. Drain pasta loosely (don't shake off all the water).
6. Tip the drained pasta straight into the frying pan with the garlic oil. Add 100ml of the pasta water.
7. Crank the heat to medium-high. Toss vigorously with tongs for 1-2 min — the starchy water emulsifies with the oil into a creamy-looking sauce that coats every strand. Add more pasta water if too dry.
8. Off the heat, scatter most of the chopped parsley. Toss again.
9. Plate. Top with remaining parsley, a final drizzle of olive oil, and a grind of black pepper. Eat immediately.

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