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Ingredients

• 200 g spaghetti
• 5 tbsp Castruriali extra virgin olive oil — Warm the garlic in the oil slowly: scorched garlic turns bitter.
• 3 garlic cloves, thinly sliced
• 1 dried red chilli, crumbled, or ½ tsp chilli flakes
• 2 tbsp flat-leaf parsley, chopped
• salt

Method

1. Cook the pasta. Cook the spaghetti in well-salted boiling water until 1 minute short of al dente. Keep a cup of the water.
2. Warm the garlic. Meanwhile put 4 tablespoons of oil, the garlic and chilli in a cold frying pan and warm over a low heat for 3–4 minutes until the garlic is pale gold. Take off the heat if it colours too fast.
3. Emulsify. Add the drained pasta and 4 tablespoons of pasta water, return to the heat and toss hard for 1 minute until the sauce turns creamy and coats the pasta.
4. Finish. Add the parsley and the last tablespoon of raw oil, toss and serve.