One of the simplest and most scrumptious pastas out there, best enjoyed by Scarlett Johansson in the movie Chef and forever in our hearts!
We hope to have made legend Jon Favreau and chef Roy Choi proud with this iconic pasta dish.
Serve with a cold glass of dry white wine and be happy!
Makes 4 portions (though you will likely eat 2 portions yourself)
- 500g spaghetti
- 120ml olive oil
- 1 tablespoon butter
- 6 cloves garlic
- 40g flat leaf parsley (i.e. a very generous bunch)
- 1 lemon
- 1 to 2 teaspoons chilli flakes (depending on how spicy you like it!)
- Salt and pepper to taste
- To serve: grated parmesan
Heat up 1.5L water in a saucepan, salt generously and add the pasta. Cook according to the package instructions and reserve 100ml of pasta water before draining the spaghetti
Chop the garlic into thin slices and finely chop the parsley
Zest the lemon
In a large skillet over medium heat add the olive oil and garlic - do not preheat the skillet before adding the oil and garlic, but rather allow them to heat together
Cook on medium heat until the garlic starts to brown
Add salt and black pepper to taste
Add the chilli flakes, butter and lemon zest
Lower the heat and cook for 1 minute, taking care for the garlic not to get too dark, then add 100ml of pasta water
Drain the pasta once ready and add to the sauce
Turn off the heat, add the parsley and juice of one lemon and stir until the sauce has fully incorporated into the pasta
Serve and finish the individual bowls with a generous sprinkle of parmesan