Spaghetti Aglio e Olio

Ingredients

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• 400 g (14 oz) spaghetti
• 6 clove garlic thinly sliced
• 100 ml (3.4 fl oz) olive oil extra-virgin
• 1 tsp red pepper flakes adjust to your heat preference
• 0.5 bunch flat-leaf parsley finely chopped
• salt for the pasta water, to taste

Method

1. Bring at least 4 quarts (4 liters) of water to a boil in a large pot and stir in a scant 2 teaspoons (10 g) of salt per quart. While it heats, slice the garlic thinly and finely chop the parsley.
2. Add the spaghetti to the rapidly boiling water and cook for 1 minute less than the package directs, usually 8 to 9 minutes, until al dente. Before draining, scoop out about 3/4 cup (200 ml) of the pasta water.
3. When the spaghetti has cooked for about 4 minutes, put the olive oil and garlic into a large cold skillet over low to medium heat and warm them slowly. After 3 to 4 minutes the slices are pale golden and fragrant; stir in the red pepper flakes and let them infuse for 30 seconds.
4. Lift the spaghetti straight from the pot into the skillet with tongs, still dripping wet, and add a scant 1/2 cup (100 ml) of pasta water. Toss over medium heat for 1 to 2 minutes until the oil and water come together into a creamy, glossy sauce; add more pasta water by the tablespoon if needed.
5. Take the skillet off the heat, fold in the parsley and serve right away on warmed plates, because the sauce tightens quickly as it stands.

Tip: If the garlic turns dark brown, empty the skillet and start over: bitter garlic cannot be rescued. A skillet with a thick bottom is more forgiving than a thin one.

Tip: The pasta water is what makes the sauce creamy, so it is better to scoop out a little too much. Use only the hot, starchy cooking water, never fresh tap water.