This recipe was edited by Allrecipes staff to conform to measurements and directions familiar to British and Irish cooks.
Love love love this recipe. Made it loads of times since I found it on here having eaten it in Italy. The addition of the pasta water to the oil based sauce is important to the consistency. I add loads of black pepper and use dried chilli flakes and fine herbs usually and I sprinkle it with parmesan. Lovely and very easy! - 13 May 2012
This has always been one of my fave pasta dishes. I prefer to cook whole flattened garlic cloves and remove them when golden. I also add a splash of white wine instead of the pasta liquid and then finish with the best oil you can afford before serving, Delizioso! 200g spaghetti is a bit stingy for 2 people I find, I use about 150g per person. - 13 Jun 2012