• 225g dried spaghetti
  • 60ml extra virgin olive oil
  • 4 cloves of garlic, thinly sliced
  • Pinch red pepper flakes
  • Half bunch flat-leaf parsley, chopped


  • STEP 1
    In a pot of salted boiling water (1tbsp salt per 1 liter water), cook spaghetti until just shy of al dente (about 1 minute less than the package directs). Reserve pasta cooking water.
  • STEP 2
    Meanwhile, in a large saucepan, combine 3 tablespoons oil and garlic. Add pinch of red pepper flakes. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.)
  • STEP 3
    Transfer pasta to saucepan along with 2 tbsp pasta water, increase heat to high, and cook, stirring and tossing rapidly, until a creamy, emulsified sauce forms. Remove from heat, add remaining 1 tablespoon olive oil, and stir well to combine. Mix in chopped parsley and serve right away.
  • STEP 4
    This pasta dish is easily modified to different sauces. This includes adding chopped bacon during step 2; adding a splash of white wine and clams; adding halved cherry tomatoes, anchovies and basil; adding sliced mushrooms and truffle oil etc.

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