Spaghetti aglio e olio

The most basic recipe, but very good.

• 200 grams spaghetti or linguine

• 60 grams/4 tbsp EVOO

• at least 5 very finely sliced cloves of garlic

• chili flakes or a very finely diced chili pepper

• good amount of parsley, chopped.

Grab your parsley, painstakingly separate parsley leaves and stems. Start up your pasta, in heavily salted water. Add your pasta. You now have about 11 minutes. Add oil to a pan, and at low temperature, add the garlic and the parsley stems. Add hot pepper. Slowly fry, emphasis on slowly. You want it golden but you do _not_ want the garlic slices to get browned or crispy. After about 6 minutes, or when you see that they’re nice and golden, add a good splash of starchy pasta-water. Cook down a bit, so it becomes saucy. When the pasta is done cooking, add to the pan with the oil and garlic, and vigorously toss the pasta in the sauce. This should help it become emulsified. If too dry, then add a splash more pasta water. You want a nice coating over your pasta. Add the chopped parsley leaves.

Serve with freshly grated parmigiano.