Chef-Style Aglio, Olio e Peperoncino

Method

1. Separate parsley leaves from stalks. Place the leaves on a baking tray lined with parchment paper and dry in the oven at 130–140°C for about 20 minutes until crisp, then crush into powder.
2. Slice the shallot and garlic into similarly sized pieces.
3. Place the shallot in a pan, cover generously with extra virgin olive oil, add the parsley stalks, and cook very gently, covering with parchment paper as a lid to slowly confit the shallot.
4. Once the shallot is soft, remove the parsley stalks, then blend the shallot and oil until smooth, adding a little pasta water to help emulsify.
5. Bring a pot of salted water to a boil and cook the spaghetti for 7–8 minutes until al dente.
6. Drain the spaghetti, reserving the cooking water, and finish cooking it in the pan with the shallot cream, adding pasta water little by little to achieve a creamy consistency.
7. Plate the spaghetti in a nest shape and crumble the dried parsley powder over the top.