Garlic and olive oil pasta

Fill a pot a little over halfway with water, salt it, cover and set over high heat.

Always turn the pot handle in towards the hob so you cannot catch it with a sleeve.

Peel the garlic and cut it into thin slices; finely chop the parsley.

When the water is bubbling, lift the lid away from you and slide in the spaghetti. Cook for the time on the packet, stirring so it does not stick.

On the next ring, warm the olive oil in a pan over low heat and cook the garlic for 2 minutes, until pale gold.

Browned garlic turns bitter and ruins the dish. The moment the slices turn gold, kill the heat.

Turn off both rings. Lift the spaghetti straight into the garlic oil with a slotted spoon, toss, grind over pepper and scatter the parsley. Enjoy!