Spaghetti with garlic and oil

Ingredients

• 200 g spaghetti
• 2 litres water for cooking the pasta
• 4 tbsp extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 1 tsp Xalte Spicy salt
• 2 tbsp chopped parsley
• Coarse salt for the cooking water

Method

1. 1Put the 2 litres of water in a large pan over a high heat. When it is at a rolling boil, add 1 tsp of coarse salt and the spaghetti.
2. 2Stir for the first minute so that it does not stick, and cook for the time stated on the packet, usually 8 to 10 minutes. Taste a strand: it should be tender but still firm in the centre.
3. 3While the pasta cooks, peel the garlic cloves and slice them thinly. Wash and chop the parsley.
4. 4Put the oil and garlic in a large frying pan while it is still cold and turn the heat to its lowest setting. Cook for 3 to 4 minutes, until the garlic is a very pale gold. If the pasta is not ready yet, take the pan off the heat, because dark garlic tastes bitter.
5. 5Before draining the pasta, scoop out about 100 ml of the cooking water with a mug, which is half a glass. Then drain the spaghetti in a colander.
6. 6Add the spaghetti to the pan with the garlic, along with the 1 tsp of Xalte Spicy salt and 3 to 4 tbsp of the reserved water. Toss for 1 minute over a medium heat with tongs, until the water and oil form a light sauce that coats the pasta. If it looks dry, add a little more water.
7. 7Divide the pasta between two deep plates, scatter the parsley on top and serve straight away.