Spaghetti with lemon, parsley, garlic and chilli

Serves 4

• 2 large unwaxed lemons
• 1 big handful flat-leaf parsley
• 500g spaghetti
• 6 tbsp olive oil
• 0 cloves garlic
• 1 pinch red chilli flakes

Step 1
Grate the zest from the lemon and very finely chop the parsley, then mix the two together and set aside.

Step 2
Bring a large pan of well-salted water to a fast boil, stir, then add the spaghetti and cook until al dente.

Step 3
Meanwhile, very finely chop the garlic and chilli.

Step 4
In a large frying pan, gently warm the olive oil, garlic and chilli over a low flame until fragrant – do not let it burn.

Step 5
Once the spaghetti is cooked, drain it – or better still, use a sieve or tongs to lift the spaghetti and just a little residual water into the frying pan.

Step 6
Stir, add the lemon and parsley, a pinch of salt and, if you like, a squeeze of lemon.

Step 7
Stir again, divide between plates and eat immediately.