Spaghetti aglio e olio

Lulu's tips for making spaghetti aglio e olio:

• I always keep back a mugful of the starchy pasta water. Tossing a few splashes through the spaghetti and oil helps them emulsify into a silky, glossy sauce rather than leaving the pasta oily.
• Because there are so few ingredients, I use the best extra-virgin olive oil I have. Its flavour really comes through in the finished dish, so this is one recipe where good-quality oil makes a noticeable difference.
• For a little extra flavour, you could add finely grated lemon zest, a spoonful of capers or some toasted breadcrumbs just before serving. The breadcrumbs are particularly good for adding crunch without making this simple pasta dish too heavy.
• I prefer to finish cooking the spaghetti in the frying pan while it's still slightly underdone. It absorbs some of the garlicky oil as it finishes cooking and gives better control over the final al dente texture.
• This is a dish I serve straight from the pan. I'll finish it with plenty of fresh parsley and a drizzle of good-quality extra-virgin olive oil, then take it straight to the table while everything is hot and glossy.