Slice the garlic as thin as you can.

Chop the parsley into a fine mince.

Season the boiling water with salt but not too much.

Then drop the pasta. The squared spaghetti we are using takes about 13 minutes to cook, but the method we are using to cook the pasta today may result in it taking a few minutes longer than that.

In a pan on medium heat, preferably a 3 quart saucier, the ideal pan for this, add enough oil to coat the bottom of the pan.

Then add in the garlic, season with a little salt and cook the garlic for about 2 minutes or so.

After a minute, add in the chili flake. Cook until there is a slight browning around the edges of the garlic.

Once you see that happen, kill the heat, and then add in about 2-3 cups of the paste water to the oil. Then get the heat back on under the pan.

Cook the pasta for about 3-4 minutes in the pasta water, just until it’s soft enough to bend but still very undercooked.

Then transfer it into the pan with the oil and water.

Now the water and the oil are two separate components right now but that will change as this liquid reduces. For the next 10 minutes or so, the pasta is going to cook just like risotto, with the heat on high, stir the pasta into the water, adding more water as needed and reducing the pasta water down, concentrating the starch in the water and allowing us to achieve a creamier result.

By cooking it this way, we both control the consistency of the sauce and the point in which the pasta is perfectly cooked but the balance and the trick is achieving those two things at the same time.

So add tiny bits of water at a time as the sauce reduces, and thickens which you can tell by the appearance of lots of little bubbles, and by stirring the pasta around the sauce, much like combining oil and vinegar in a salad dressing, you're almost whisking the sauce to create the emulsion.

The sauce should be thick, the oil and water should now be one emulsion and it should be coating the noodles. Once the pasta is cooked and the sauce is glazing the pasta, hit it with some optional fresh parsley and it’s ready to serve.

Plate it up in the center of the plate and then any of that sauce pour right on top.

Clean the skins off of about 15 garlic cloves and keep them whole.

Then slice up 2 more large cloves very thin.

Chop up parsley into a fine mince.

Get those whole garlic cloves into a small pot and cover the cloves with olive oil.

Now generally a garlic confit cooks very slowly. But for the sake of time, we can cheat it but letting the oil come up to temperature over high heat, up until the point the garlic almost fries and starts browning.

Then just keep the garlic moving until the cloves develop a very very light char. The darker you go the more complex flavor you get with a slight bitterness I think works well in this dish. The lighter color you develop, the sweeter it will be.

Then once they develop that color, turn the oil off and let the oil completely cool. Once cooled, they should be cooked through and soft and sweet in the middle.

Once cool, add the garlic to a blender, along with 3-4 tablespoons of the oil and a teaspoon of Calabrian chili and puree the mixture with a couple tablespoons of the pasta water. This can be done while the pasta is cooking in the next step. The mixture should look like a thick emulsion.

Now this starts exactly like the traditional version. First drop the pasta, get that going before we get our saucier on the stove and this time, coat the bottom of the pan with that garlic oil.

Then add the fresh slices of garlic and cook until the garlic begins to fry around the edges.

Once it does, kill the heat, get a few ladles of the pasta water into the pan with the oil, transfer the pasta to the pan once the pasta is softened, about 3-4 minutes.

For the next 10 minutes or so, the pasta is going to cook just like risotto, with the heat on high, stir the pasta into the water, adding more water as needed and reducing the pasta water down, concentrating the starch in the water and allowing us to achieve a creamier result.

Once the pasta is fully cooked and the sauce is reduced, pour in the roasted garlic and oil emulsion and stir it into the mix and it will thicken it even further, creating an incredible, creamier version of aglio e olio that takes the tradition to the next level.

Plate it up along with a healthy amount of that creamy sauce, a little parsley on top and now you make aglio e olio as good as anyone can.