New season garlic, chilli, parsley spaghetti

Photo: Simon Lambert
Photo: Simon Lambert
This classic combination celebrates the new season’s sticky, fragrant garlic perfectly.

Serves 2

200g dried spaghetti
4 garlic cloves, peeled
handful fresh parsley, roughly chopped
4 pinches dried chilli flakes, to taste
sea salt

Add 2 tablespoons salt to 2 litres water and bring to the boil in a large saucepan.

Finely chop the garlic and parsley.

Add the spaghetti to the boiling water and return to the boil quickly, then cook until al dente (tender to the bite).

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 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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