Instructions
Boil
Boil spaghetti, in large pot, with water and salt, at 100C, 10min
Why this matters
What: Cook food fully submerged in water at 100°C with vigorous bubbling.
Why: Boiling provides rapid, even heat transfer for starchy foods like pasta and legumes. Salted water seasons from the inside and raises the boiling point slightly.
- Not enough water — starchy foods stick together
- Forgetting to salt the water — bland results no sauce can fix
- Boiling too long — mushy, overcooked texture
Cut
Slice the garlic (2mm)
Cut
Chop the parsley (3mm)
Infuse
Infuse garlic and chili flakes, in large skillet, with olive oil, at 120C, 3min
Why this matters
What: Gently warm aromatics in oil or liquid so their flavour compounds dissolve into the cooking medium.
Why: Low heat extracts volatile oils from garlic, herbs, and spices without burning them. The flavoured oil then coats every strand of pasta or piece of food it touches.
- Heat too high — garlic browns and turns bitter instead of sweet and mellow
- Too short — not enough time for flavour to transfer
- Too long — aromatics disintegrate and release harsh compounds
Toss
Toss spaghetti and parsley, in large skillet
Why this matters
What: Gently combine by lifting and turning so dressing or seasoning coats every piece.
Why: Tossing distributes flavour without crushing delicate ingredients like herbs or ripe tomatoes.
- Stirring instead of tossing — crushes soft ingredients
- Adding dressing too early — things go soggy
- Over-tossing — bruises leaves and releases excess water
Why It Works
- Do not brown the garlic - it should be golden
- Reserve pasta water before draining for sauce adjustment
- Fresh parsley adds brightness to the finished dish
Common Mistakes to Avoid
- Watch temperatures carefully
- Don't skip the resting step
Technical Details (CKL)
servings 4
ingredient "spaghetti" 400g
ingredient "water" 4l
ingredient "salt" 20g
ingredient "olive oil" 80ml
ingredient "garlic" 30g
ingredient "chili flakes" 2g
ingredient "parsley" 15g
pot "large pot" 6l
pan "large skillet" 30cm
knife "chef's knife"
# Cook pasta in salted boiling water
boil "spaghetti" in pot with "water" "salt" at 100C for 10min
cut "garlic" style slice size 2mm
cut "parsley" style chop size 3mm
# Gently infuse garlic and chili in olive oil
infuse "garlic" "chili flakes" in pan with "olive oil" at 120C for 3min
# Toss pasta with the infused oil and finish with parsley
toss "spaghetti" "parsley" in panThis recipe is defined using CKL (Culinary Knowledge Language), a precise language for describing cooking procedures.