ChefXi OfficialA sophisticated elevation of the classic aglio e olio, featuring hand-torn herbs, toasted pine nuts, and a hint of lemon zest for a vibrant, aromatic finish.
Bring a large pot of heavily salted water to a boil. Cook the spaghetti until 2 minutes before al dente (it should still have a firm bite).
Reserve at least 1 cup of the starchy pasta water before draining.
While the pasta cooks, add the olive oil and sliced garlic to a large cold skillet. Turn the heat to medium-low.
Starting with a cold pan allows the garlic to infuse the oil without burning.
Sauté the garlic gently until it turns a pale golden color and becomes fragrant. Stir in the red pepper flakes.
Add the undercooked spaghetti directly into the skillet along with 1/2 cup of the reserved pasta water. Increase heat to medium.
Toss vigorously to emulsify the oil and water into a glossy sauce.
Remove from heat. Fold in the toasted pine nuts, fresh parsley, lemon zest, and half of the parmesan. Toss until the pasta is perfectly coated.
Plate the pasta in high nests. Top with the remaining parmesan and a final sprinkle of sea salt. Serve immediately.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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