Aglio e Olio

Aglio e Olio
2 servings

2 Tbsp Rock salt (1 Tbsp per 150g pasta)
6 Tbsp extra virgin olive oil (3 Tbsp per person)
2 large cloves of garlic, minced or pressed (1 clove per person)
Fresh bunch of parsley (optional)
300g/10.5oz pasta (150g per person)

1. Place a large pot of water on high heat.
2. Once it boils, add 2 Tbsp salt.
3. While you are waiting, chop up the parsley into small pieces, making sure to chop the stems finely too! (optional)
4. Place your frying pan on the stove and turn it up to a medium-low heat.
5. Once it has started to warm add 5-6 Tbsp olive oil, and the garlic and parsley stalks (optional), gently mixing them into the oil using a wooden spoon.
6. Once this has simmered for around 3-4 minutes, get a ladle full of pasta water and add it to the garlic mix.
7. Cook the pasta for 30 seconds to 1 minute less than the packet instructions, before straining and adding it to the pan. You can use a set of long tongs to do this, adding a small amount of pasta water as you transfer the spaghetti.
8. Mix the pasta through the oil really well until creamy. Add more water if you need to.
9. If using parsley, sprinkle a very generous amount of the chopped parsley leaves into the pan and mix again.
9. Increase the temperature on your stove to a HIGH heat and continue to stir for one last minute allowing the spaghetti aglio olio to really dance together in the pan and smother one another.

Serve immediately. Drizzle some of the sauce on top and add fresh parsley, if you want. For the authentic flavor, DO NOT top with cheese.

You can add red pepper flakes to a serving if you want to spice it up. Or add it with the garlic if everyone wants it.

You can add some breadcrumbs with the garlic.

You can add a couple anchovies if you're brave.

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