Spaghetti aglio e olio

Ingredients

• 7 ozspaghetti
• 6 clovegarlic, sliced as thinly as you can
• 1/4 cupextra virgin olive oil
• 1 tspdried chili flakes
• 3/4 ozflat-leaf parsley, chopped
• 1 tbspsea salt, for the pasta water
• 1/2lemon, juiced

Method

1. 1

   Bring a pan of well-salted water to the boil and cook the spaghetti until just short of al dente. Keep a mugful of the water before draining.

2. 2

   Put the sliced garlic and the olive oil into a cold wide pan together and set it over the lowest heat. Let it come up slowly until the slices are barely colored and the oil smells of garlic.

3. 3

   When the garlic is the color of pale straw, add the chili flakes and swirl for twenty seconds, then take the pan off the heat.

4. 4

   Add the drained spaghetti with a splash of the pasta water and toss hard until the oil and water come together into a light sauce, then stir through the parsley and lemon juice.