Spaghetti aglio e olio with fried shallots

Smash the garlic cloves and give them a rough chop.

Season store-bought fried shallots with a big pinch of salt.

Toast the fried shallots in a dry skillet over medium-low heat with a pinch of salt until fragrant and slightly browner, about a minute; set aside in a bowl.

Heat about six tablespoons of extra virgin olive oil over the lowest heat; add the garlic and a pinch of chili and let it sweat a couple of minutes until soft without browning.

Mince the parsley.

When the garlic has softened and stopped sizzling, pull it off the heat before it browns.

Boil the spaghetti in a shallow saucepan with just enough lightly salted water to cover; cook shy of al dente, about a minute less than the box says.

Add half the fried shallots and a little pasta water to the garlic oil.

Move the pasta with tongs into the pan, bringing some starchy water with it.

Bring to a hard simmer or boil over high heat to finish the pasta and emulsify the water and oil into a creamy sauce; reduce if watery, add pasta water if greasy.

Season with salt, add the parsley and a last ladle of pasta water so it is slightly soupier than served.

Transfer to a serving dish and finish with more fried shallots and parsley.