Spaghetti aglio e olio

Bring salted water to a boil in a large pot and cook 200g spaghetti until al dente, about 1–2 minutes before package time.

While pasta cooks, thinly slice 15g garlic and finely chop 3g red chili.

Heat 41g extra virgin olive oil in a large pan over medium heat, add garlic and chili, and cook gently for 2–3 minutes until fragrant but not browned.