Ingredients:

• 90–100g spaghetti
• 2–3 garlic cloves, thinly sliced
• 3 tbsp extra virgin olive oil
• 1 small dried red chili, peperoncino, or chili flakes
• Salt
• Pasta water
• Parsley, finely chopped
• Tiny squeeze of lemon, optional

Steps:

1. Salt your water well and cook the spaghetti until 1 minute before al dente.
2. Add olive oil, sliced garlic, and chili to a pan.
3. Start on low heat so the garlic slowly infuses the oil.
4. Cook until the garlic is lightly golden.
5. Do not let the garlic get dark brown, or it will taste bitter.
6. Transfer the spaghetti into the pan.
7. Add a splash of pasta water and toss hard until the oil and water emulsify into a glossy sauce.
8. Add parsley and toss again.
9. Add more pasta water if it looks dry.
10. Serve immediately.