Spaghetti Aglio e Olio

Thinly slice the garlic cloves and finely chop the parsley. Set both aside.

Bring a large pot of heavily salted water to a boil, then add the spaghetti and cook until al dente according to the package instructions.

Just before draining, reserve 200ml of the pasta cooking water, then drain the spaghetti.

Meanwhile, heat 3 tablespoons of olive oil in a large frying pan over medium-low heat.

Add the sliced garlic and cook, stirring frequently, until pale golden. Take care not to let it brown or it will turn bitter.

Stir in the chilli flakes and cook briefly to release their aroma.

In a separate small pan, heat 1 tablespoon of olive oil over medium heat. Add the breadcrumbs and toast, stirring, until golden and crisp. Transfer to a small bowl and set aside.

Add 100ml of the reserved pasta water to the garlic pan and swirl to emulsify into a glossy sauce.

Add the drained spaghetti and the remaining 1 tablespoon of olive oil to the pan. Toss over medium heat, adding more pasta water as needed until the sauce coats every strand.

Stir in the chopped parsley, season with salt to taste, and divide between warm plates. Top with the toasted breadcrumbs and serve immediately.