Spaghetti Aglio e Olio

Instructions

1. Bring a large pot of water to a boil, salt it, and cook the spaghetti, stirring occasionally, per the package time.
2. Meanwhile, halve the garlic cloves, remove the greenish inner germ (less harsh, more digestible), and slice thin.
3. Slice the chilies thin; remove seeds first if you want it milder.
4. Heat the olive oil in a frying pan. Add the garlic and sauté gently about 2 minutes — do not let it burn, or the whole dish turns bitter. Add the chili and sauté about 3 minutes.
5. Cook the pasta al dente, then drain (saving a little pasta water) and transfer to the pan.
6. Toss and sauté 1 minute so the pasta absorbs the garlicky oil, loosening with a splash of pasta water to emulsify if needed. Serve very hot with chopped parsley.