Michelin Star Aglio e Olio

Peel the garlic cloves, cut them in half, and remove the inner germ.

Blanch the prepared garlic in boiling water for 1 minute. Strain, let it rest for a minute, and repeat this process two more times to soften the flavor.

Cook the spaghetti in a pot of boiling salted water until al dente.

Blend the blanched garlic with extra virgin olive oil and starchy pasta water until it forms a smooth, silky sauce.

Finely chop fresh parsley.

Combine the cooked pasta with the sauce in a bowl and toss well. Serve topped with cayenne pepper, fresh parsley, and more of the sauce.