Aglio Olio Peperoncino - Penguin Books Australia

Ingredients

• 12 ounces (340g) linguine or spaghetti
• 2-4 garlic cloves, thinly sliced
• ½ teaspoon chopped peperoncino chili or red pepper flakes
• 4 tablespoons extra virgin olive oil
• ½ bunch of Italian flat-leaf parsley, leaves picked off and finely chopped, plus more for garnish
• 1 tablespoon pine nuts (optional)
• 1 pinch of flaky sea salt
• Freshly ground black pepper
• Freshly grated Parmesan cheese, for garnish