Spaghetti Aglio, Olio e PeperoncinoSpaghetti with Garlic, Oil and Chili

Boil pasta water

• 1 Put 2 L water in a large pot and bring to the boil over high heat.

Slice the garlic

• 1 MeanwhileWhile the water heats, lightly crush 4 garlic cloves with the flat of a knife and thinly slice along the grain.

Chop the parsley

• 1 MeanwhileWhile the water heats, finely chop the flat-leaf parsley.

Start cooking the spaghetti

• 1 Add 20 g salt to the boiling water (10 g/L for 2 L) and cook 320 g spaghetti for 2 minutes less than the package time.
• 2 Reserve 1 ladle of cooking water, about 80 ml.

Slowly color garlic in oil

• 1 Put 6 tablespoons extra virgin olive oil, about 90 ml, and sliced garlic in a cold frying pan and set over low heat.
• 2 Heat slowly for 4–5 minutes until the garlic is pale golden.
• 3 Burning creates bitterness, so remove from the heat as soon as the edges begin coloring.

Emulsify with chili and pasta water

• 1 Remove the garlic from the pan.
• 2 Turn off the heat and let the pan cool for about 15 seconds.
• 3 Tear in 2 dried chilies, add the reserved 80 ml cooking water and combine with the oil.

Toss the pasta in the sauce

• 1 Remove the spaghetti al dente and transfer to the frying pan.
• 2 Toss over medium heat for 1–2 minutes with broad tong movements.

Finish with parsley and garlic

• 1 Turn off the heat, add parsley, return the cooked garlic and mix through.
• 2 Plate and finish with a small drizzle of good extra virgin olive oil.