Spaghetti Aglio E Olio

Serving: 165 g

Ingredients

• pasta120 g
• garlic15 g
• olive oil20 g
• parsley10 g

Recipe steps

1. Slice the garlic as thinly as you can and warm it very gently in the oil with dried chilli.
2. Stop the moment it turns pale gold; burnt garlic makes the whole dish bitter and cannot be rescued.
3. Boil the spaghetti and reserve a cup of water.
4. Toss the pasta in the pan with a good splash of the water, off the heat, until the oil and starch emulsify.
5. Add chopped parsley and serve. Four ingredients, so each one is doing visible work.

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