Spaghetti aglio e olio

Let’s make it

1. Bring a large pot of water to the boil with the salt and cook the spaghetti until a minute short of al dente.
2. While it cooks, slice the garlic as thinly as you can and crumble the chilli.
3. Put the oil, garlic and chilli into a cold wide pan and set it over low heat.
4. Let the garlic cook slowly until it's pale gold and smells sweet, then take the pan off the heat before it browns.
5. Ladle about 100 ml of the pasta water into the pan and swirl it so the oil turns cloudy.
6. Drag the spaghetti straight from the pot into the pan and put it back over medium heat.
7. Toss the pasta hard for a minute, adding more pasta water if it looks dry, until the sauce clings and looks glossy.
8. Stir in the parsley and serve right away.