Linguini with Garlic and Parsley (Aglio e Olio e Peperoncino)

Steps

1. Slice 6 to 8 cloves of garlic.
2. Slice the parsley.
3. Add a big glug of quality olive oil to the pan.
4. While the oil is warming up, add the garlic (don't let the oil get too hot so the garlic doesn't burn).
5. Add a pinch of chili flakes and stir everything together.
6. Season with salt.
7. Generously season a pan of boiling water and add the linguini.
8. Add a big splash of pasta water to the pan and stir it in to stop the garlic from browning and start an emulsion.
9. When the pasta is al dente, add it straight from the boiling water to the saucepan.
10. Toss it through, adding small splashes of pasta water until it all comes together.
11. Add a big squeeze of lemon juice and stir in the parsley.
12. Serve onto warm plates and top with more parsley, lemon juice, and olive oil.