INGREDIENTS
by Anna Del Conte

This is the easiest pasta to make and one of the best: simply a clove of garlic, a pinch of chilli flakes, a little parsley and a generous blessing of olive oil.

Watch Anna Del Conte cook the perfect pasta.

Main course

Buyer's guide

Spaghetti can be bought dried or fresh. The former takes longer to cook, but is recommended as it gives a better texture. Several types of dried spaghetti are available including: extra long, wholewheat and quick-cooking varieties, as well as variously flavoured spaghetti.

Storage

Kept in a tall spaghetti jar in a dry place away from direct sunlight, spaghetti will keep for several months.

Preparation

Cook spaghetti in salted boiling water, following the packet instructions. It is most widely used with Bolognese (ragù), carbonara, tomato and pesto sauces, or combined with vongole (clams) or meatballs.