Spaghetti Aglio, Olio, Peperoncino and Avocado

Buy or find
Olive oil, 3 tbs
Garlic, 1 large clove, finely chopped
Chilli flakes, to taste
Avocado, 1
Lemon juice, of 1/2 lemon
Spaghetti, 160g
Parmesan cheese

Do
Heat the oil in a small frying pan over a low heat and add the garlic until aromatic. (Make sure that you don’t burn the garlic.)

Add chilli and heat for about 1 minute.

Remove from the heat and allow to cool.

Halve the avocado and scoop out good chunks into a wide serving bowl using a desert spoon.

Add salt and pepper to taste and allow to sit for a few minutes.

Cook the pasta according to the packet instructions. (Cook the pasta in water as salty as the sea.)

Reserve about 1/2 cup of the pasta water for later use.

Squeeze the lemon juice over the avocado.

Strain the garlic oil over the avocado and gently stir to combine. (You do not want to mash the avocado, chunks are best.)

Scoop out the pasta with a spaghetti fork directly into the bowl. Add a little of the pasta water to loosen up the mixture.

Mix the spaghetti with the oil and avocado, using tongs. (Do this gently to avoid mashing the avocado.

Serve with parmesan cheese.