Spaghetti Aglio, Olio e Peperoncino

Fill a large pot with Water and bring to a rolling boil; season generously with Coarse Sea Salt.

Add the Spaghetti and cook until al dente according to package directions, stirring occasionally to prevent sticking.

Just before draining, scoop out and reserve about 1 cup of the starchy cooking water, then drain the pasta.

While the pasta cooks, thinly slice the Garlic.

Warm a large skillet over medium-low heat and add enough Extra-virgin Olive Oil to coat the pan; add the sliced garlic and gently sauté until fragrant and just turning golden (be careful not to burn it).

Stir in the Dried Peperoncini and toast for a few seconds in the oil to release their heat and aroma.

Add the drained spaghetti to the skillet and toss to combine, adding a splash of the reserved pasta water as needed to create a glossy, emulsified sauce that clings to the noodles.

Remove from heat and stir in chopped Flat-leaf Parsley; taste and adjust seasoning with more salt if necessary.

Serve immediately, finishing with an extra drizzle of olive oil if you like.