Spaghetti Aglio E Olio

5 from 1 vote

Prep Time: 5

Cook Time: 12

Total Time: 17

Servings: People

Calories: 927kcal

Author: Chef Jack Ovens

Bring a medium to a large-sized saucepan filled half full of water to a boil. Add in a big pinch of sea salt flakes and the spaghetti and cook for 2 minutes less than the packet instructions.
Place a large pan over medium to high heat and whilst the pan is still cold, pour in the olive oil and add in the garlic. Stir the garlic continuously, just until it starts to sizzle. Once sizzling reduce the heat to low and saute the garlic for 1 to 1 ½ minutes just until you see the slightest bit of colour occurring on the garlic.
Add in ½ a cup (125ml) of the pasta water to stop the garlic from browning and to form an emulsion. Proceed to simmer the water in the oil and garlic for 1 minute.
Once the spaghetti is cooked, add it directly from the pot into the pan bringing along a little bit more of the pasta water. Cook for 1 minute then turn off the heat.
Leave the pan on the stovetop and add in the dried chilli flakes, flat-leaf parsley and season with sea salt and cracked black pepper. Mix thoroughly, serve and dig in.