175 ml extra-virgin olive oil
12 large garlic cloves, cut into thin slivers
2 tsp crushed red pepper, plus more for serving
Maldon salt and black pepper
4 tbsp fresh parsley, finely chopped
50g freshly grated Parmesan cheese, plus more for serving
2 tablespoons fresh lemon juice, plus lemon wedges for serving
Bring a large pot of salted water to boil and add the spaghetti, cooking until al dente, 8 to 10 minutes. Drain, reserving a little of the pasta water.
Meanwhile, in a large pan, heat the olive oil. Add the garlic and cook over moderate heat, stirring frequently, until golden brown. Add the crushed red pepper and season with salt and pepper. Add the drained spaghetti to the pan and toss, adding a little of the pasta water, until the spaghetti is thoroughly coated.
Remove the pan from heat, add the parsley and Parmesan and toss well. Check seasoning. Add the lemon juice, garnish with more Parmesan.
This is the classic recipe. To make a more complete meal I add 800g of shelled and cooked tiger prawns, a packet of wild rocket and 300g oven dried cherry tomatoes to the finished dish