Spaghetti Aglio e Olio

Method

1. 1

   Boil the pasta

   Cook the spaghetti in a large pot of well-salted boiling water until 1 minute short of al dente. Reserve a mug of the water, then drain.

2. 2

   Sizzle the garlic

   While the pasta cooks, warm the oil and garlic in a large pan over low heat for 4 to 5 minutes, until the garlic is pale gold and smells sweet. Add the chilli flakes for 20 seconds.

3. 3

   Finish the sauce

   Add the pasta and 100 ml of pasta water to the garlic oil. Toss over medium heat for 1 to 2 minutes until the water and oil come together into a light, glossy sauce.

4. 4

   Add parsley and lemon

   Take the pan off the heat. Toss through the parsley and a little lemon zest.

5. 5

   Serve

   Serve at once.

Tips

• Keep the garlic moving gently and watch its colour closely; it should be pale gold, not brown.
• Reserve the pasta water before draining, and add it while still hot.
• Start with a little lemon zest, then add more to taste.

Swaps

• Use fresh red chilli in place of the chilli flakes, finely sliced.
• Replace the parsley with chopped fresh basil.

Storing

Best eaten at once; leftovers can be refrigerated in an airtight container for up to 2 days and reheated gently with a splash of water.