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4 cloves of garlic (sliced)
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1/4 head of parsley (finely chopped)
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2 tsp of red pepper flakes
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2 servings of spaghetti
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1/2 cup of reserved pasta water
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1 tbsp of fine salt
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1/4 cup of extra virgin olive oil
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3 tbsp of lemon of juice
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salt
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pepper
Serves: 2
Prep Time: 5min
Cook Time: 15min
VEGAN
Bring a large pot of salted water to a boil. Add pasta and cook until al dente.​ While water is boiling, thinly slice garlic cloves and finely chop parsley leaves.
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While the pasta is boiling, pour olive oil into a large skillet over medium heat. When the olive oil is hot and shimmering, add the sliced garlic cloves. When the garlic cloves begin to crisp and get golden remove the skillet from the heat and add the red pepper flakes.
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When the pasta is finished cooking, reserve 1/2 cup of pasta water. Then transfer the pasta directly into the skillet from the pot. Add the parsley and lemon juice and a few spoonfuls of the pasta water.
Toss to combine all ingredients. Add more pasta water if the pasta is dry. Season with salt and pepper and garnished with chilli flakes and more parsley.
Serve right away or save for up to 7 days in the refrigerator.