Zesty Spaghetti Aglio e Olio Peperoncino

Method

1. Bring a large pot of water to a boil, and salt generously. Cook the spaghetti until 1–2 minutes short of al dente.
   Reserve at least 250 mL of pasta water before draining.
2. In a large rondeau or wide pan, add the olive oil and garlic.
   Place over medium-low heat and slowly cook the garlic until light golden, but not dark brown. Add the chilli flakes and cook for about 30 seconds.
   
3. Add about 150 mL of reserved pasta water to the garlic oil. Bring to a gentle simmer. Whisk or shake the pan vigorously to emulsify the oil and water into a cohesive sauce.
4. Add the drained pasta to the pan and toss aggressively over medium-high heat for 1–2 minutes. Add more pasta water as required until the sauce becomes glossy and coats every strand.
5. Add the parsley, then season to taste with salt and chilli flakes. Add a little lemon zest or juice, and finish with a drizzle of extra virgin olive oil.