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Spaghetti Olio e Aglio

ingredients

serves 4
125 ml (4 fl oz) 1/2 cup olive oil
3 garlic cloves, crushed
450 g (1 lb) fresh spaghetti
3 tbsp roughly chopped fresh parsley
salt and pepper

method

1. Reserve 1 tablespoon of the olive oil and heat the remainder in a medium saucepan. Add the garlic and a pinch of salt and cook over a low heat, stirring constantly, until golden brown, then remove the pan from the heat. Do not allow the garlic to burn as it will taint its flavour. (If it does burn, you will have to start all over again!)

2. Meanwhile, bring a large saucepan of lightly salted water to the boil. Add the spaghetti and remaining olive oil to the pan and cook for 2 - 3 minutes, or until tender, but still firm to the bite. Drain the spaghetti thoroughly and return to the pan.

3. Add the oil and garlic mixture to the spaghetti and toss to coat thoroughly. Season with pepper, add the chopped fresh parsley and toss to coat again.

4. Transfer the spaghetti to a warm serving dish and serve immediately.

Oils produced by different countries, mainly Italy, Spain and Greece, have their own characteristic flavours. Some produce an oil which has a hot, peppery taste while others have a 'green' flavour.

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