Spaghetti Aglio e Olio (Garlic and Chili Oil Spaghetti)

Method

1. 1

   Bring a large pot of well-salted water to a boil and cook the spaghetti until just shy of al dente, about 9 minutes, reserving a full cup of the pasta water.

2. 2

   While the pasta cooks, warm the olive oil in a wide skillet over low heat and add the garlic and chili flake.

   💡 Low heat is non-negotiable — the garlic should turn pale gold slowly, never brown or bitter.

3. 3

   Cook the garlic gently, swirling the pan often, until it's soft and just golden, about 5 minutes.

4. 4

   Drain the spaghetti and tip it straight into the skillet along with a good splash of pasta water.

5. 5

   Toss vigorously over medium heat for a minute, adding more pasta water as needed until the oil and starch bind into a light, clinging sauce.

6. 6

   Stir in most of the parsley, plate, and scatter the rest on top before serving.