Spaghetti with garlic and chilli
This is the easiest pasta to make and one of the best: simply a clove of garlic, a pinch of chilli flakes, a little parsley and a generous blessing of olive oil.
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Method
Add 2 tablespoons salt to 2 litres water and bring to the boil in a large saucepan. Add the spaghetti and return to the boil quickly, then cook until al dente.
Finely chop the garlic and parsley together.
Heat the oil in a frying pan over a low heat. Add the garlic and parsley and fry for 1 minute, or until the garlic is softened but not coloured. Add the chilli flakes and cook for 1 more minute.
Drain the spaghetti lightly, then add to the frying pan with the water still clinging to it. Mix to coat with the oil. Add a little extra cooking water if needed. Sprinkle the spaghetti with the parsley, toss, season with salt and serve.
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