Pasta Aglio e Olio

Boil spaghetti in well-salted water (with salt) for 1 minute less than the packet says. Save a mug of the cooking water before draining.

Meanwhile, put olive oil and garlic in a large cold skillet and heat gently over medium-low, swirling, until the garlic is pale golden, 4 to 5 minutes. Add red pepper flakes for 10 seconds and take off the heat; burnt garlic turns bitter.

Add cooked spaghetti, salt and about 120 ml of the pasta water to garlic oil. Toss over medium heat for 1 to 2 minutes until the water and oil come together into a light glossy sauce. Add parsley and lemon zest and serve at once.