Spaghetti Aglio e Olio

Method

1. 1Bring a large pot of generously salted water to a boil. The water should taste like the sea — this is where the pasta gets its flavor.
2. 2Add spaghetti and cook until 1 minute shy of al dente according to the package. Before draining, scoop out at least 250 ml of starchy pasta water and set aside.
3. 3While the pasta cooks, place the sliced garlic and olive oil in a cold large skillet. Set over medium heat. Cook slowly, stirring often, for 3–5 minutes until the garlic is golden and fragrant — not brown. The moment it smells ready, it's close. Brown garlic is bitter.
4. 4Add red pepper flakes and stir for 30 seconds. Pull the pan off the heat.
5. 5Transfer the still-slightly-undercooked pasta directly into the skillet using tongs — don't drain it completely. Add a full ladleful (about 120 ml) of hot pasta water. Return to medium heat.
6. 6Toss continuously for 1–2 minutes. The starch in the water emulsifies with the oil and coats every strand. Add more pasta water a splash at a time if it looks dry. The sauce should be glossy and just barely clinging to the pasta.
7. 7Remove from heat, toss in parsley and a grind of black pepper. Serve immediately in warm bowls.