Spaghetti Aglio e Olio

Bring a large pot of Water to a rolling boil and add a generous pinch of Coarse Sea Salt. Add the Spaghetti and cook until just al dente according to package directions, then reserve about 1 cup of the pasta cooking water before draining the pasta.

While the pasta cooks, thinly slice or smash the Garlic.

In a large skillet over medium-low heat, warm the Extra-virgin Olive Oil and add the garlic. Cook gently until the garlic is pale golden and fragrant—be careful not to let it brown.

Stir in the Red Pepper Flakes and briefly toast them in the oil for a few seconds to release their flavor, then remove the skillet from the heat if the garlic is done.

Add the drained spaghetti to the skillet (or return it to the pot) and toss vigorously with the garlic oil, adding a few tablespoons of the reserved pasta water as needed to loosen the sauce and create a silky emulsion. Continue adding small amounts of pasta water until the sauce coats the pasta evenly.

Season to taste with additional salt if needed, then fold in chopped Flat-Leaf Parsley for brightness.

Serve immediately, finishing with an extra drizzle of olive oil or a pinch more red pepper flakes if you like a little extra heat.