Aglio, olio e peperoncino (midnight pasta)

While your pasta is cooking –

Add olive oil, garlic, chilli, and reserved parsley stalks to a cold pan and cook over a medium heat – being careful not to burn the garlic.

Once the garlic is fragrant, add a big splash of pasta water and swirl with the olive oil sauce – allow this to bubble away and start to emulsify.

When the pasta is still al dente, remove the parsley stalks from the sauce, add another good splash of pasta water and the al dente pasta. Allow the pasta to continue cooking in this emulsion, moving the pan constantly to help form a creamy sauce, adding more pasta water as needed.

Once the pasta is perfectly al dente, add the chopped parsley and toss to combine. Serve straight away and enjoy!