Spaghetti with Garlic, Olive Oil and Chili Flakes

What you need

• 400 g (14 oz) spaghetti
• 100 ml (scant 1/2 cup) extra virgin olive oil
• 6 cloves garlic
• 1/2 tsp dried chili flakes, or 1 small dried chili, crumbled
• 1 handful flat-leaf parsley, leaves only
• salt, for the pasta water and to taste

Method

Restated from the original video

1. 1

   Bring a large pot of water to a boil and season it generously with salt.

2. 2

   Peel the garlic and slice it as thinly as possible. Finely chop the parsley.

3. 3

   Add the spaghetti to the pot and cook it 2 min less than the packet time.

4. 4

   When the pasta has about 5 min left, pour the oil into a large, wide frying pan and add the garlic and chili flakes.

5. 5

   Set the pan over medium-low heat and let the garlic sizzle gently, stirring, until it turns pale gold, 3-4 min. Pull the pan off the heat if it colours before the pasta is ready, as dark garlic tastes bitter.

6. 6

   Ladle about 120 ml of the starchy pasta water into the pan to stop the garlic cooking.

7. 7

   Lift the spaghetti straight into the pan with tongs and turn the heat to high.

8. 8

   Toss constantly until the water and oil come together into a light, cloudy sauce that coats the strands, 1-2 min. Add another splash of pasta water if it looks dry.

9. 9

   Toss in the parsley, taste and add salt if needed.

10. 10

    Serve at once, while the sauce is still glossy.

Imported from tasteatlas.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.