The simplest, loveliest pasta I can think of. Fresh garlic (aglio), good oil (olio) and great Parmesan are key.
Spaghetti Aglio, Olio & Spring Greens
2 cloves of garlic
1 fresh red chilli
1 head of spring greens
400 g dried spaghetti
extra virgin olive oil
1 large unwaxed lemon
Peel and finely chop the garlic, deseed and finely chop the chilli and rinse and finely slice the spring greens.
Cook the spaghetti in a saucepan of boiling salted water according to the packet instructions, around 8 minutes.
Meanwhile, heat a drizzle of oil in a frying pan. Add the garlic and chilli and fry for a minute or so, until the garlic is starting to colour.
Add the spring greens and cook, stirring occasionally, for 3 to 4 minutes or until the greens have wilted a little. Finely grate over the lemon zest.
Drain the pasta and add it to the pan with a splash of the water it was cooked in.
Squeeze over the lemon juice and serve topped with a drizzle of oil and a wispy pile of finely grated Parmesan.