Kimchi Alio Olio

Bring a large pot of water to a rolling boil. Add 10g salt to the boiling water. Add 160g spaghetti and cook according to package directions until al dente. Reserve 100g of the pasta cooking water before draining the spaghetti.

While the spaghetti cooks, finely chop 200g aged kimchi. Thinly slice 30g garlic. Finely chop 10g green onion for garnish.

In a large skillet, heat 30g extra virgin olive oil over medium heat. Add the sliced garlic and sauté gently until fragrant and lightly golden, being careful not to burn the garlic.