Serves 4

400g spaghetti
8 cloves garlic (thinly sliced)
2 red chilli (diced seeds removed)
1 handful picked parsley (finely chopped)
200ml olive oil
1 lemon
Salt


Place a large pan of water on to boil, and season generously with salt, it should taste like mild sea water.

Meanwhile prep all the ingredients
When the water is boiling, add the spaghetti and give a good stir.
Now start to cook the sauce, place a large saute pan over a medium heat, add all the olive oil (it seems a lot but trust me). Add the garlic and chilli to the oil whilst it's still cool, this will allow the garlic to soften and cook through before it colours.
Cook gently until the garlic just starts to turn from pale to light golden and then turn off the heat immediately. (It’s very important not to burn the garlic as the flavour will be bitter)
By this time the pasta will be ready. It still wants to be slightly under cooked as we will now finish cooking in the sauce, add about 250ml pasta water to the garlic and turn the heat back on. Now add the drained spaghetti to the sauce, toss really well for a couple of minutes until the pasta is cooked al dente and the sauce has thickened to the point where is clings to each piece of pasta, finish with the parsley and lemon juice, and a touch of pasta water if you need to loosen it up a bit.
Place on warm plates and tuck in!