Spaghetti Aglio Olio e Peperoncino with Lemon

Method

1. Peel the garlic cloves by shaking them inside a closed container until the skins come off.
2. Slice the garlic thinly.
3. Heat abundant olive oil in a pan over low heat. Add the sliced garlic and dried chili.
4. Cook slowly until the garlic is lightly golden, being careful not to burn it.
5. Meanwhile, cook the spaghetti in a pot of salted boiling water until al dente.
6. When the pasta is almost done, drain it and transfer to the pan with the garlic oil. Reserve some pasta water if needed.
7. Turn off the heat. Add finely chopped parsley and the juice of one lemon. Toss well.
8. Serve immediately.