Ingredients
Method
- Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente, about 8-10 minutes, or until tender but still firm to the bite.
- While the pasta cooks, prepare the sauce. If using fresh chilies instead of dried flakes, remove the seeds and finely chop them. Peel and finely slice the garlic cloves.
- In a large frying pan, gently heat the olive oil over medium-low heat. Add the sliced garlic and chili flakes, cooking slowly for 2-3 minutes until the garlic turns pale gold and fragrant. Be careful not to let it brown or it will become bitter. Stir in the chopped parsley.
- Drain the pasta, reserving about 1/2 cup of the starchy cooking water.
- Add the drained spaghetti to the frying pan with the garlic oil. Toss well to coat, then add reserved pasta water a little at a time, stirring, until the pasta is moist and juicy. Cook over medium heat for about 30 seconds, stirring once or twice.
- Serve immediately, sprinkled with extra chopped parsley and grated Parmesan cheese if desired. For a vegan version, omit the cheese.
Nutrition
Notes
To avoid bitterness, never let the garlic get darker than pale gold. Add the pasta water gradually; you may not need all of it, as you want the spaghetti moist but not watery. For a gluten-free option, use gluten-free spaghetti. This dish is best served fresh but leftovers can be stored in an airtight container in the fridge for up to 2 days; reheat gently with a splash of water. Pair with a crisp California Sauvignon Blanc or a light red like Pinot Noir.