chilli flakes, to your taste (I like Aleppo, Kashmiri and Korean for their vibrant red colour and mild chilli hit, but any will work
1small bunchfinely chopped flat leaf/continental parsley, to taste
Finely grated parmesan, to your taste (use vegetarian or a plant based alternative)
Instructions
To make the garlic oil:
Add the oil and garlic to a small saucepan over a medium heat. Cook for 5 or so minutes until the oil is fragrant and the garlic is golden brown.
Once cooked, remove from the heat and set aside for the flavours to meld for around 10-15 minutes, if you have time. Pour the garlic oil through a sieve into a large mixing bowl and set aside.
To finish the dish:
Prepare the spaghetti in well salted water as per packet instructions. When the pasta is nearly cooked, scoop out 1/2 cup (125ml) of pasta water and set aside. Once cooked, drain the pasta well.
Add the salt, chilli and half the pasta water to the garlic oil and whisk to combine and form an emulsified sauce. Taste and adjust for your preferences, then add the pasta. Use tongs to coat the pasta in the sauce, using the remaining pasta water if necessary. and finish with a good handful of parsley and parmesan. Serve while warm.