Ingredients

The following ingredients have 3 Servings
  • 6 oz spaghetti (or other pasta)
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic (thinly sliced)
  • 1/4 tsp red pepper flakes (heaped, plus more, to taste)
  • 1 Tbsp lemon juice
  • 1/4 cup Italian flat-leafed parsley (chopped)
  • 1/4 cup Parmesan (grated)
  • 1/2 tsp lemon zest
  • 1 Tbsp salted butter (optional)

Instruction

  • Boil a large pot of water for the pasta. Salt generously and cook pasta until al dente.
  • Meanwhile, heat olive oil in a skillet over medium-high heat. Add garlic and red pepper flakes and cook, stirring, until garlic is tender and fragrant. Remove the skillet from the heat and add the lemon juice. Stir to combine and set aside until the pasta is ready. (*Note: you can also cook the garlic longer, until it just starts to colour, for a more roasted garlic flavour to the dish).
  • When pasta is ready, return the skillet to the heat over medium heat. Use tongs to remove the cooked pasta to the skillet and toss to combine with the olive oil mixture. Add the parsley, Parmesan, lemon zest and butter, if using, and toss to combine. Season with salt and pepper, to taste.
  • Serve immediately with additional Parmesan, red pepper flakes and a lemon wedge, for drizzling, if you like.