Two-Garlic Aglio Olio with Lemon Pangrattato

Method

1. Remove any sprout from the chip garlic and slice it very evenly 1.5 mm thick (a mandoline helps). Finely grate the remaining garlic. Chop the parsley stems and leaves separately, crumble the chilies and finely zest just the yellow skin of the lemon.

2. Make the pangrattato (Italian crispy breadcrumbs): put the breadcrumb oil and panko in a small 18 cm pan over medium heat and stir constantly for 2 min 30 sec until evenly toast-colored. Off the heat, mix in the lemon zest and flaky salt and spread on a plate to cool.

   Add in this stepExtra-virgin olive oil (for the breadcrumbs) 1 tbspPanko breadcrumbs 3 tbspLemon (for zest) ½Flaky salt (for the breadcrumbs) 1 pinch

   medium heat

3. Bring the water to a boil in a covered 20 cm pot over high heat, about 11 min, then add the coarse salt.

   Add in this stepWater for the pasta 2½ LCoarse salt (for the pasta water) 25 g

   high heat

4. While the water heats, put the olive oil and sliced garlic in a cold 24 cm frying pan and set it over medium-low heat. Gently fry for 6 min, swirling the pan. As soon as the chips are evenly pale gold, lift them out with a slotted spoon onto paper towel; they keep darkening after they come out, so stop one shade lighter than you want. Leave the garlic-scented oil in the pan.

   Add in this stepExtra-virgin olive oil 5 tbspGarlic cloves (for chips) 3

   medium-low heat

5. Add the spaghetti to the boiling water, stir for the first minute, then cook over medium-high heat for 7 min, 3 minutes less than the packet says; it finishes by absorbing the sauce in the pan.

   Add in this stepSpaghetti (thick spaghettoni if possible) 200 g

   medium-high heat

6. With about 1 minute of boiling left, set the garlic-oil pan over medium-low heat and add the grated garlic, chili and parsley stems. Cook for 30 sec, until sizzling and fragrant but not colored, then pour in 120 ml of pasta water and swirl until cloudy.

   Add in this stepGarlic cloves (to grate) 1Dried red chilies (peperoncino) 1Flat-leaf parsley, stems and leaves chopped separately 1½ tbsp

   medium-low heat

7. Lift the spaghetti into the pan with tongs and keep tossing over medium-high heat for 3 min. Every time the pan looks dry, add 2–3 tbsp of pasta water, feeding the pasta like a risotto. It's done when the spaghetti is al dente and the sauce wraps it in a creamy, glossy coat.

   medium-high heat

8. Turn off the heat, add the parsley leaves and finishing oil and toss vigorously for 30 seconds to complete the emulsion. Twirl onto plates and finish with plenty of garlic chips and lemon pangrattato. Serve right away.

   Add in this stepFlat-leaf parsley, stems and leaves chopped separately 1½ tbspExtra-virgin olive oil (to finish) 1 tbsp