Spaghetti with garlic, oil and chilli (Spaghetti aglio, olio e peperoncino)

1. Bring a large pot of water to the boil, salt it and cook the spaghetti for 1 minute less than the time on the packet.

2. Meanwhile, slice the garlic thinly and finely chop the parsley.

3. In a large frying pan, gently warm the extra virgin olive oil over low heat, add the garlic and chilli flakes and fry for 2-3 minutes, watching closely, until the garlic is just pale golden.

4. Set aside a mugful of the cooking water, drain the spaghetti and tip it straight into the pan.

5. Add a splash of cooking water and toss over high heat for 1 minute until the oil and starchy water come together into a silky sauce that clings to the pasta; finally stir in the parsley.

6. Serve at once, piping hot - traditionally without cheese.

Tip: The garlic is key: if it browns it turns bitter and ruins the whole dish - better to take it off the heat a little early.