Aglio olio e peperoncino

Method

Bring a large pot of salted water to the boil and cook the spaghetti until al dente, then drain, reserving 200ml of pasta water. Meanwhile, heat the olive oil in a large frying pan over a low heat and add the sliced garlic with the chilli flakes, stirring gently for 2-3 minutes until the garlic is golden and fragrant, being careful not to let it burn. Add the drained spaghetti to the pan along with 120ml of the reserved pasta water, tossing well to combine and allowing the pasta to absorb the flavoured oil over a minute or two. Season generously with sea salt and black pepper, adding more pasta water if needed to create a silky sauce. Divide amongst four bowls and garnish with fresh parsley and an extra drizzle of olive oil before serving immediately.