Aglio e olio is the Italian classic no-sauce sauce of olive oil and garlic. Chile pepper, a squeeze of lemon, a pinch of salt and a bit of chopped parsley make the pasta pop. Time 15 minutes

Cook the spaghetti in salted boiling water. Meanwhile, peel the garlic cloves and split them in half. Chop the fresh chili pepper finely. Pour plenty of extra virgin olive oil into a large frying pan. Sauté the garlic and chili pepper while keeping the flame low for 2 to 3 minutes at most. Save a little of the cooking water then drain the

^{1. Bring a large pot of salted water to a boil. 2. Heat a large skillet over medium-high heat. Add the oil and heat. Add the chopped prosciutto and cook, stirring constantly, until crispy and deep}

Cook 200g spaghetti or the finer spaghettini in deep, salted boiling water until al dente. Drain lightly. Put a fat pinch of crushed, dried chillies, 2 cloves of garlic chopped very finely, 3 tbsp

Bring a large pot of water to a boil. Add the spaghetti and cook al dente, two to three minutes before the time indicated on the package. In a large skillet, heat olive oil, minced garlic and red pepper flakes over medium-low and cook until garlic is lightly golden. Reduce heat and add 2 ladles of pasta water. Bring a large pot of water to the boil. Add 2 tablespoons salt. Add spaghetti. Cook for 14 minutes exactly, then drain. About half-way through the cooking time for the spaghetti, heat the olive oil in a large frypan over a medium heat. Add the garlic, anchovy and chilli - I pound these three ingredients in a mortar and pestle for a minute or so

Ingredients; 1/3 cup + 1 tablespoon extra virgin olive oil; 3 large cloves garlic, finely minced; 2 chili peppers, seeds removed and finely minced; 400 grams spaghetti (14 ounces)

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spaghetti aglio olio recipe