spaghetti aglio e olio

Author

James Kummrow, Little Wing Foods

Servings

4

Ingredients

• 500g good quality dried spaghetti (you want to be able to see the rough, starchy texture on the strands)
• 100ml Mount Zero Frantoio Extra Virgin Olive Oil
• 8 garlic cloves, thinly sliced
• 1 long red chilli, deseeded and sliced
• 1 cup flat leaf parsley, finely chopped
• Zest of 1 lemon
• Mount Zero Pink Lake salt, to taste
• Freshly cracked black pepper, to taste

Directions

1. Bring a pot of water to the boil with enough salt to taste like the ocean, and cook the pasta to manufacturers instructions until al dente. Strain and reserve 1 cup of pasta water.
2. On a low to medium heat, add half the olive oil and garlic and cook until it just begins to turn golden.
3. Add chilli, stir through briefly before adding cooked pasta, along with pasta water, then remove from heat.
4. Add parsley leaves, lemon zest, season with salt and pepper.
5. Plate up and finish with an additional drizzle of olive oil (and optionally, a sprinkle of pangrattato!)