Garlic, Oil and Chili

Method

1. Peel the garlic cloves and cut them in half. Remove any green germ if present.
2. Place the garlic in a small saucepan, cover with milk, and bring to a boil. Boil for about 1 minute, then strain and discard the milk. Repeat this process 3–4 times, using fresh milk each time, until the garlic is tender and its strong aroma has mellowed.
3. Meanwhile, prepare the bread crumble: remove the crust from stale bread and finely chop it.
4. In a pan, heat a drizzle of olive oil with a whole garlic clove and the finely chopped parsley stems. Add the bread crumbs, season with salt, and toast until golden and crispy. Remove the garlic clove and set aside.
5. After the final milk blanching, transfer the garlic to a blender along with a little of the last milk. Blend until smooth, then slowly drizzle in a mix of half seed oil and half extra-virgin olive oil while blending to create a creamy emulsion. This garlic cream can also be used as a mayonnaise substitute for egg-free diets.
6. Cook the spaghetti in salted boiling water until al dente (about 8 minutes). Reserve some pasta water.
7. In a large pan, add a generous amount of the garlic cream and a little pasta water. Stir in chopped chili pepper to taste. Drain the spaghetti and toss it in the pan with the sauce, adding more cream if needed. Finish cooking the pasta in the sauce, adjusting consistency with pasta water.
8. Turn off the heat and add fresh chopped parsley and grated lemon zest. Mix well.
9. Serve the pasta topped with the crispy bread crumble and, if desired, extra lemon zest.