Alho e Óleo Spaghetti

• 400 g spaghetti
• 6 garlic cloves, sliced thin
• 80 ml good olive oil
• 1 tbsp Hand Craft Original
• A handful of flat parsley, chopped
• Salt
• Parmesan, to serve

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Method

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1. 01Boil the spaghetti in well salted water until just short of al dente. Save a mug of the cooking water before draining.
2. 02While it cooks, warm the oil and garlic together in a wide pan over low heat. The garlic should turn pale gold, never brown.
3. 03Take the pan off the heat and stir in the Original.
4. 04Add the drained pasta with a splash of the cooking water and toss hard over medium heat until the sauce clings and turns glossy.
5. 05Add more cooking water a little at a time if it looks dry.
6. 06Off the heat, fold through the parsley and serve with parmesan.