- 200g Spaghetti (or any long pasta shape)
- ¼ C Extra Virgin Olive Oil
- 20g Flat Leaf Parsley
- 4 Cloves Garlic
- ½ t Smoked Chili Flakes
- Flakey salt
- Extra Virgin Olive to drizzle
Start by prepping the parsley and garlic because the dish comes together very quickly. Finely slice two cloves of garlic and finely chop the other two cloves. Pick the leaves of half the parsley and then finely chop the other half.
Add the olive oil to a pan and heat on medium high heat, when it is hot add the thinly sliced garlic and cook until golden brown. Drain on paper towel and sprinkle with flakey salt. Next, fry the picked parsley until crispy and drain on paper towel and again, sprinkle with flakey salt. Remove the oil from the pan and allow to cool for a few minutes.
Cook the pasta in boiling, well salted water for 7 minutes. You want the pasta to be slightly under so that you can finish cooking it in the sauce.
While the pasta is boiling, add the cooled olive oil back into the ban and heat on a medium heat. Add the chopped garlic and fry for a minute until soft, it shouldn’t brown at this stage. Sprinkle in the chilli flakes and then add in the cooked pasta, dragging some of the pasta water into the pan to help halt the cooking of the garlic.
Add in around ¼ C of pasta water and continue to cook the pasta until el dente +/- 3 minutes. While the pasta is cooking in the sauce agitate or stir consistently to emulsify the starch in the pasta water with the fat in the olive oil to achieve a creamy sauce.
When the pasta is ready, toss in the chopped parsley and coat to combine.
Plate the pasta with a handful of garlic chips, crispy parsley, a pinch of flakey salt and a generous drizzle of extra virgin olive oil.
Source: What’s Alicia Cooking