Spaghetti tossed with garlic, red chiles and olive oil, finished with pasta water to emulsify into a silky sauce.
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| prepBring a pot of salted water to boil | ||||||
| 160 ml extra virgin olive oil | Cook oil, garlic & chiles until garlic golden, 2–3 min | Stir in parsley, turn off heat | Add ½ cup pasta water, reduce over high heat by half | Add pasta, stir vigorously as it cooks | Add reserved pasta water as needed, finish cooking & thicken sauce | Season with salt & serve |
| 4 garlic cloves, thinly sliced | ||||||
| 2 to 3 whole fresh peperoncini (small red chiles), stems removed, halved lengthwise & sliced into ¼-inch lengths | ||||||
| 10 g chopped Italian parsley | ||||||
| 340 g linguine or spaghetti | Cook pasta al dente, drain & reserve water | |||||
| 120 ml pasta cooking water (for reduction) | ||||||
| pasta cooking water, reserved (for finishing) | ||||||
| Salt | ||||||
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