Cold Start Classic Quick Garlic and Chili Spaghetti Aglio E Olio

Prep Ingredients and Pasta Water Setup: Thinly slice the 8-10 garlic cloves evenly. Chop the parsley and set aside. Bring the large pot of water to a vigorous boil and season aggressively with salt (it should taste like the sea).

The Cold-Start Infusion (Crucial Technique): Place the 3/4 cup of EVOO, the sliced garlic, and the chilli flakes into the cold deep skillet. Turn the heat to low-medium. Heat slowly, stirring occasionally, until the garlic turns a light, uniform golden-blond colour (about 5-7 minutes). Do not let it brown or crisp. Remove the pan from the heat immediately.

Cook the Pasta: Add the spaghetti to the boiling water and cook 2 minutes less than the package instructions indicate (al dente). Just before draining, scoop out at least 2 cups (500 ml) of the starchy pasta cooking water.

Emulsify and Finish the Sauce: Use tongs or a skimmer to transfer the al dente spaghetti directly into the large skillet with the infused oil mixture. Keep the heat on low. Ladle about 1/2 cup (120 ml) of the reserved starchy water into the skillet. Vigorously toss and stir the pasta for 1-2 minutes until the oil and water combine into a shiny, thin, creamy sauce that clings to the noodles. Toss in the chopped fresh parsley and black pepper. Taste and adjust salt if necessary. Drizzle with the reserved finishing EVOO just before plating.