Pasta Aglio e Olio

• Linguine Pasta di Gragnano 100 g
• Garlic no nutrition facts 2 clove
• Olive oil no nutrition facts 1 tbsp
• Chilli flakes no nutrition facts 0.3 tsp
• Fresh parsley no nutrition facts 1 tbsp

4 ingredients can’t be converted to grams and are not included in the nutrition facts above.

Method

1. 1

   Cooking the pasta: Cook the linguine in plenty of boiling salted water until al dente. Important: Just before draining, reserve about 2–3 tablespoons of the starchy pasta water.

2. 2

   To infuse the flavours: Heat the olive oil in a small frying pan over a low to medium heat. Add the finely sliced garlic and the chilli flakes. Fry gently until the garlic is lightly golden and fragrant (take care not to let it brown too much, as this will make it taste bitter).

3. 3

   Combine: Add the hot linguine straight to the pan with the oil. Add the reserved pasta water and the chopped parsley.

4. 4

   To emulsify: Toss and stir everything vigorously over a low heat until the oil and pasta water combine to form a creamy, glossy sauce that coats the pasta perfectly.

5. 5

   To serve: Use tongs or a fork to shape it into a compact nest, place it in a deep plate and top with Parmesan to taste.