Spaghetti Aglio e Olio e Fried Shallot

Toast the fried shallots in a dry skillet over medium-low heat for about 30 seconds until fragrant and slightly browned; season with a pinch of salt and set aside.

Smash and roughly chop the garlic cloves.

Heat the olive oil in a skillet over low heat. Add the garlic and red pepper flakes, letting the garlic sweat and soften without browning. If the garlic begins to brown, remove the pan from heat or add a small amount of water to cool it down.

Mince the parsley.

Cook the spaghetti in a shallow saucepan with just enough water to cover it.

Add half of the toasted fried shallots and a ladle of pasta water to the garlic oil mixture.

When the pasta is just shy of al dente, use tongs to transfer it directly into the skillet with the oil and garlic.

Increase the heat to high and bring to a vigorous boil, adding more pasta water as needed to create a creamy, emulsified sauce.

Stir in the minced parsley.

Serve the pasta topped with the remaining fried shallots.