Pasta aglio, olio e peperoncino

Yield: 2 servings

Ingredients

• 160 g spaghetti
• 20 g salt
• 1.4 litter water
• 3 tbsp or 36 g pure olive oil
• 1 tsp extra virgin olive oil
• 4 cloves or 32 g garlic, chopped after cut lengthwise to remove the core
• 1 tsp crushed red pepper, divided
• 1 tbsp dried parsley
• 6 g or 1/2 tbsp butter

Directions

1. Pour pure olive oil in a skillet and add garlic, then place the skillet over medium low heat.
2. Boil water in a large skillet and dissolve salt at medium high to high heat. Add spaghetti and set the timer 1 minute less than the direction. Reduce the heat to medium or just enough to keep the water boiling after the water boiled again. Stir spaghetti occasionally.
3. When garlic starts bubbling, remove the skillet from the heat until the bubbling settles down. Place the skillet over low heat and keep bubbling staying subtle or remove the skillet from the heat again.
4. Add 1/2 tsp crushed red pepper to the oil.
5. Warm up the pasta bowls.
6. When garlic turns golden brown, remove the skillet from the haet. Scoop the half of garlic with a slotted spoon or spoon taking caution not to remove too much oil. Add remaining 1/2 tsp crushed red pepper and parsley.
7. 1 minute before the spaghetti is done, scoop 4 tbsp spaghetti cooking water from the spaghetti cooking pan and add the water to the garlic pan.
8. Place the pan over medium heat to boil the sauce. Turn off the heat after the sauce boiled.
9. Add butter and extra virgin oil to the sauce.
10. When the spaghetti is done, transfer the spaghetti to the sauce pan using a tong.
11. Using a silicon spatula, stir the sauce rather gently by moving pasta to emulsify the sauce. 
12. Serve the spaghetti in bowls and sprinkle fried garlic on spaghetti.

Note

It is recommended to serve the spaghetti in bowls and serving bowls are warmed up.