Spaghetti Aglio e Olio
Garlic sliced thin and taken slowly to pale gold in olive oil, emulsified with pasta water into a sauce that is nothing but those two things.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 2
- Revisions
- 2
Allergens
- Cereals containing gluten
Named from the ingredients as written, including those carried in from sub-recipes. This is not a guarantee — check the labels on what you actually buy, and note that a product’s recipe can change.
Ingredients
Method
Bring a medium pan of well-salted water to the boil - medium rather than large, so the water stays starchy.
Put the spaghetti on and cook it to one minute short of the packet time.
While it cooks, put the olive oil and garlic together in a cold wide frying pan.
Set it over low heat and let the garlic come up slowly, 4-5 minutes, until the slices are pale gold and the oil smells sweet.
Add the chilli flakes and take the pan off the heat immediately.
Lift the spaghetti straight into the pan with tongs, carrying a good deal of water with it, and add another ladleful of pasta water.
Return the pan to medium heat and toss hard for a minute, until the oil and water come together into a sauce that clings.
Add more pasta water a splash at a time if it looks oily rather than creamy.
Take the pan off the heat, add the parsley and toss once more.
Taste for salt and serve straight away.
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