Spaghetti aglio e olio

Method

1. Bring a large pan of salted water to the boil. Add the spaghetti and cook for 8 minutes until al dente (cooked but still with bite).
2. Meanwhile, pour the olive oil into a deep frying pan and put over a low-medium heat. Add the garlic and chilli flakes (if using) and gently sizzle, stirring occasionally. Take it slowly – you want the sliced garlic to have turned a very pale golden when the pasta is ready. If it colours too quickly, remove the pan from the heat and wait for the pasta to finish cooking.
3. Drain the pasta, reserving a little pasta water, then tip the spaghetti into the garlic oil. Add a splash of pasta water and toss vigorously, ensuring all the pasta is coated in the oil. The small amount of starchy salted pasta water should help create a slightly thicker seasoned sauce.
4. Stir in the parsley (if using) and a pinch of salt (check it needs it),  then divide between bowls.