Aglio e Olio

Ingredients

• 400 g dried spaghetti
• 120 ml extra virgin olive oil, first cold-pressed, peppery finish preferred
• 12 cloves garlic, thinly sliced on a mandoline
• 3 g Aleppo pepper, or 2 g dried red chili flakes
• 8 g sea salt
• 2 g Tellicherry black pepper, freshly ground
• 15 g fresh parsley, flat-leaf, roughly chopped — optional

Method

1. 1
   Bring a large pot of well-salted water to a rolling boil and add spaghetti, stirring immediately.
2. 2
   While pasta cooks, combine olive oil and sliced garlic in a large skillet over low heat; infuse gently for 4–5 minutes, stirring occasionally until garlic is pale golden and fragrant (do not brown).
3. 3
   Add Aleppo pepper to the oil and stir for 30 seconds until distributed.
4. 4
   Drain pasta when al dente, reserving 240 ml pasta cooking water.
5. 5
   Transfer hot pasta directly into the garlic oil; toss continuously while adding pasta water in 60 ml increments until emulsion forms and coats spaghetti (3 minutes).
6. 6
   Season with sea salt and Tellicherry pepper; toss once more and serve immediately in heated bowls.
7. 7
   Finish with fresh chopped parsley if desired.