Preparazione

1. 1

   Cook the spaghetti until al dente in plenty of well-salted water. Set aside a cup of the cooking water before you drain it.

2. 2

   Meanwhile slice the garlic thinly and let it turn slowly golden in the olive oil over gentle heat. Toast the chilli flakes briefly so the oil stays sweet rather than bitter.

3. 3

   Add the drained spaghetti to the pan with a splash of the cooking water and toss vigorously until a glossy emulsion forms. Fold through the chopped parsley and serve at once.