Aglio e Olio (Garlic & Oil) Spaghettini

James Kummrow, Little Wing Foods, Serves 4


500g spaghettini
100ml Mount Zero Frantoio or Picual Extra Virgin Olive Oil
8 garlic cloves, peeled
1 long red chilli
1 cup flat leaf parsley
1 lemon, zest only
Parmesan, to taste
Pink Lake salt and pepper, to taste


  1. Boil water with enough salt to taste like the ocean, cooking pasta to manufacturers instructions
  2. Slice garlic finely against the grain, so you can see the core of the garlic as a small round circle in the centre of each slice
  3. Slice the stalk off the chilli, then proceed to split the chilli lengthways before discarding all seeds, and finely chopping.
  4. On a low to medium heat, add half the olive oil and garlic and cook until it just begins to turn golden
  5. Add chilli, stir through briefly before adding cooked pasta, along with 4 tbsp of pasta cooking water, then remove from heat
  6. Add parsley leaves, lemon zest, season with salt and pepper
  7. Plate up and finish with additional drizzle of olive oil and freshly grated parmesan
Cle-ann Stampolidis & Shelby Chalmers

Recipe Ingredients from the Mount Zero Range