This is a classic combination and one that celebrates the new season’s sticky, fragrant garlic perfectly.

Ingredients

Serves 2

200g dried spaghetti

4 garlic cloves, peeled

Handful fresh parsley, roughly chopped

4 pinches dried chilli flakes, to taste

Sea salt

Method

Add 2 tablespoons salt to 2 litres water and bring to the boil in a large saucepan.

Finely chop the garlic and parsley together.

Add the spaghetti to the boiling water and return to the boil quickly, then cook until al dente (tender to the bite).

Heat the oil in a frying pan over a low heat. Add the garlic and parsley and fry for 1 minute, or until the garlic is softened but not coloured. Add the chilli flakes and cook for 1 more minute.

Drain the spaghetti lightly, then add to the frying pan with the water still clinging to it. Mix to coat with the oil. Add a little extra cooking water if needed. Sprinkle the spaghetti with the parsley, toss, season with salt and serve.