Aglio e Olio Pasta

Steps

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1. 1
   Add hot water to a stock pot with a large pinch of salt, cover with a lid, and bring to a rolling boil on high heat.
   ▶ ≈2:23
2. 2
   Once water is rolling boil, hold 200g of spaghetti, twist gently and drop it into the water without breaking it. Let it naturally submerge and cook for about 8 minutes until desired doneness.
   ▶ ≈2:37
3. 3
   While the pasta cooks, thinly slice the garlic cloves and finely chop the parsley.
   ▶ ≈3:54
4. 4
   Heat a frying pan and add 3 tablespoons of extra virgin olive oil. Add the sliced garlic and cook gently on low heat until the slices begin to soften.
   ▶ ≈4:36
5. 5
   When the garlic slices start to soften, add the red chilli flakes and stir well.
   ▶ ≈5:01
6. 6
   Pour 2 ladles of pasta water into the pan and stir vigorously. The oil and water will emulsify and form a light sauce.
   ▶ ≈5:07
7. 7
   Once the pasta is cooked, transfer it directly to the sauce using tongs. Add the chopped parsley and season with salt to taste.
   ▶ ≈5:51
8. 8
   Vigorously stir the pasta to coat it evenly with the sauce. If needed, add a bit more pasta water to adjust consistency and continue stirring until the sauce is glossy and properly emulsified.
   ▶ ≈6:07
9. 9
   Plate and serve the finished aglio e olio pasta hot.
   ▶ ≈6:36