The key to this dish lies in selecting the right ingredients—fresh, simple, and good quality. Over the years, I’ve learned that the garlic’s punch and the olive oil’s richness really shine through, so I always reach for the best I can find. If you’re lucky enough to have access to fresh herbs or a local market, they’ll elevate the dish even more. When I first started cooking in restaurant kitchens in the U.S., I was reminded daily that even the simplest recipes demand respect for their ingredients.

• 8 ounces spaghetti (or your favourite pasta)
• 4 tablespoons extra virgin olive oil
• 6 cloves garlic, thinly sliced
• 1/4 teaspoon red pepper flakes (optional, for a gentle kick)
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup fresh parsley, finely chopped
• Grated Parmesan cheese, for serving (optional)
• Juice of half a lemon (optional, for brightness)

If you’re looking to substitute, whole wheat or gluten-free pasta works well here. And if you don’t have fresh parsley, dried herbs can do in a pinch, although they won’t provide the same fresh lift.