Garlic herb butter pasta

• 6 tbsp infused butter

  Set your infusion strength above and this splits into infused and plain butter to hit whatever dose you want.

• 400 gdried pasta — spaghetti or linguine
• 4garlic cloves — thinly sliced
• ½ tspchili flakes
• 1 cupflat-leaf parsley — chopped
• 1lemon — zest and juice
• 1 cupgrated parmesan
• salt and black pepper

Method

1. 01

   Boil the pasta in well-salted water until one minute short of al dente. Before draining, save two cups of the water — the starch in it is what holds the sauce together.

2. 02

   Meanwhile, melt about a third of the butter in a wide pan over a low heat and soften the garlic and chili without coloring them.

   3 min

3. 03

   Add the drained pasta and a cup of the pasta water to the pan and bring it to a simmer.

4. 04

   Take the pan off the heat. Add the rest of the butter a piece at a time, tossing constantly, until the sauce turns glossy and clings. Off the heat matters: a boiling sauce splits, and a split sauce doses unevenly.

   3 min

5. 05

   Stir through the parsley, lemon zest and juice, and most of the parmesan. Loosen with more pasta water if it tightens.

6. 06

   Divide between four warm plates — weigh them if you are being careful — and finish with the rest of the parmesan and plenty of pepper.