Garlic Chili Oil Spaghetti

Serves 1
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Directions

  1. 1Bring a large pot of aggressively salted water to a boil and cook spaghetti until al dente.
  2. 2Bring a large pot of aggressively salted water to a boil and cook spaghetti until al dente.
  3. 3Bring a large pot of aggressively salted water to a boil and cook spaghetti until al dente.
  4. 4Reserve 1 1/2 cups of the starchy pasta water, then drain the spaghetti.
  5. 5Reserve 1 1/2 cups of the starchy pasta water, then drain the spaghetti.
  6. 6Reserve 1 1/2 cups of the starchy pasta water, then drain the spaghetti.
  7. 7While the pasta cooks, heat the olive oil gently in a large skillet over medium-low heat.
  8. 8While the pasta cooks, heat the olive oil gently in a large skillet over medium-low heat.
  9. 9While the pasta cooks, heat the olive oil gently in a large skillet over medium-low heat.
  10. 10Add the garlic slices and whole parsley stem to the skillet.
  11. 11Add the garlic slices and whole parsley stem to the skillet.
  12. 12Add the garlic slices and whole parsley stem to the skillet.
  13. 13Stir constantly until the garlic turns light golden (about 3 minutes).
  14. 14Stir constantly until the garlic turns light golden (about 3 minutes).
  15. 15Stir constantly until the garlic turns light golden (about 3 minutes).
  16. 16Stir in the chili flakes and a pinch of salt.
  17. 17Stir in the chili flakes and a pinch of salt.
  18. 18Stir in the chili flakes and a pinch of salt.
  19. 19Let them bloom for 30 seconds, then remove the parsley stem and take the pan off the heat.
  20. 20Let them bloom for 30 seconds, then remove the parsley stem and take the pan off the heat.
  21. 21Let them bloom for 30 seconds, then remove the parsley stem and take the pan off the heat.
  22. 22Add about ½ cup of the reserved pasta water to the skillet and stir/whisk vigorously to combine with the oil to form an emulsion.
  23. 23Add about ½ cup of the reserved pasta water to the skillet and stir/whisk vigorously to combine with the oil to form an emulsion.
  24. 24Add about ½ cup of the reserved pasta water to the skillet and stir/whisk vigorously to combine with the oil to form an emulsion.
  25. 25Return the pan to medium-low heat and add the drained spaghetti along with another splash of pasta water.
  26. 26Return the pan to medium-low heat and add the drained spaghetti along with another splash of pasta water.
  27. 27Return the pan to medium-low heat and add the drained spaghetti along with another splash of pasta water.
  28. 28Toss everything aggressively with tongs for 1–2 minutes, drizzling in 1 to 2 more tablespoons of olive oil and a bit more pasta water as you go, alternating between the two while tossing nonstop until the sauce turns silky and glossy.
  29. 29Toss everything aggressively with tongs for 1–2 minutes, drizzling in 1 to 2 more tablespoons of olive oil and a bit more pasta water as you go, alternating between the two while tossing nonstop until the sauce turns silky and glossy.
  30. 30Toss everything aggressively with tongs for 1–2 minutes, drizzling in 1 to 2 more tablespoons of olive oil and a bit more pasta water as you go, alternating between the two while tossing nonstop until the sauce turns silky and glossy.
  31. 31Turn off the heat and stir in the chopped parsley.
  32. 32Turn off the heat and stir in the chopped parsley.
  33. 33Turn off the heat and stir in the chopped parsley.
  34. 34Taste and add a tiny pinch of salt if needed.
  35. 35Taste and add a tiny pinch of salt if needed.
  36. 36Taste and add a tiny pinch of salt if needed.
  37. 37Plate immediately, spooning any extra sauce from the pan over the top.
  38. 38Plate immediately, spooning any extra sauce from the pan over the top.
  39. 39Plate immediately, spooning any extra sauce from the pan over the top.
  40. 40Garnish with lemon zest and a sprinkle of Parmesan.
  41. 41Garnish with lemon zest and a sprinkle of Parmesan.
  42. 42Garnish with lemon zest and a sprinkle of Parmesan.

Ingredients

  • 0.33 cup extra virgin olive oil
  • 0.33 cup extra virgin olive oil
  • 0.33 cup extra virgin olive oil
  • 1 to 2 tbsp extra virgin olive oil
  • 1 to 2 tbsp extra virgin olive oil
  • 1 to 2 tbsp extra virgin olive oil
  • 8 garlic cloves
  • 8 garlic cloves
  • 8 garlic cloves
  • 1 tsp red chili flakes
  • 1 tsp red chili flakes
  • 1 tsp red chili flakes
  • 1 tsp finely chopped fresh chili without seeds
  • 1 tsp finely chopped fresh chili without seeds
  • 1 tsp finely chopped fresh chili without seeds
  • 1.5 cups reserved pasta water
  • 1.5 cups reserved pasta water
  • 1.5 cups reserved pasta water
  • 1 whole parsley stem
  • 1 whole parsley stem
  • 1 whole parsley stem
  • 0.33 cup fresh parsley leaves
  • 0.33 cup fresh parsley leaves
  • 0.33 cup fresh parsley leaves
  • 8 oz (225 g) spaghetti
  • 8 oz (225 g) spaghetti
  • 8 oz (225 g) spaghetti
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • lemon zest
  • lemon zest
  • lemon zest
  • Parmesan cheese
  • Parmesan cheese
  • Parmesan cheese

Equipment

large potlarge skillettongs

Tips

  • Add cheese after plating so it doesn break the emulsion.
Garlic Chili Oil Spaghetti | Clip Recipe