Spaghetti Aglio e Olio

Prep time: 20mins | Serves: 2

Ingredients

• 200g spaghetti

• 40g extra virgin olive oil

• 10g garlic, thinly sliced

• 2g dried chilli flakes

• 6g sea salt

• 2g freshly ground black pepper

• 10g fresh parsley, finely chopped

• Zest & Juice of 1 Lemon

• 10g parmesan, grated (optional)

Method

1. Bring a large pot of salted water to the boil and cook the spaghetti until al dente. Reserve 50g of the pasta water before draining.

2. While the pasta cooks, heat the olive oil gently in a large pan. Add the sliced garlic and cook over low heat until golden — not brown!

3. Sprinkle in the chilli flakes and a twist of black pepper, letting them infuse for 30 seconds.

4. Add the drained spaghetti straight into the pan along with a splash of the reserved pasta water and the lemon zest & juice. Toss vigorously until the pasta is coated in the glossy garlic oil.

5. Finish with chopped parsley and parmesan if you fancy. Taste and adjust seasoning — a pinch more salt or a drizzle of olive oil to suit your palate.

Storage

Best eaten fresh. If needed, store in an airtight container in the refrigerator for up to 1 day. Reheat gently in a pan with a splash of water or olive oil to loosen.