A simple classic with a twist.

This spaghetti aglio e olio gets extra depth by using fish sauce instead of salt. The result? Comfort food at its best: simple, hearty and simply delicious.

for 3-4 persons
400 g spaghetti
80 ml olive oil
6 garlic cloves, thinly sliced
1 tsp. chili flakes (or to taste)
2-3 tbsp fish sauce (or to taste)

garnish
1 handful fresh parsley, finely chopped
ground black pepper to taste
Parmesan cheese (optional)

Cook the spaghetti in plenty of salted water according to the instructions on the package until al dente. Reserve a cup of the pasta water.

Heat the olive oil in a large pan over low heat. Gently fry the garlic until golden brown. Add the chili flakes and fry briefly.

Add the cooked pasta to the pan and add a little pasta water so that everything binds well. Deglaze with the fish sauce and mix well. Stir in the parsley and season with pepper. Serve immediately and grate Parmesan cheese over it if desired.