Step 1

Put a pot of water onto boil.  Add just 1 teaspoon salt or none (the colatura is quite salty). Add the spaghetti and cook al dente according to the instructions on the packet.

Step 2

While the spaghetti is cooking, combine garlic, parsley and peperoncino in a large bowl. Slowly drizzle in the olive oil, followed by the colatura. Leave to rest until pasta almost cooked then add 2-3 tablespoons of the pasta cooking water to form an emulsion. Whisk well.

Step 3

When the pasta is ready, save some more cooking water and drain. Add the pasta to the bowl along with another 1/2 cup pasta cooking water. Toss and stir pasta to emulsify the sauce and coat the pasta. If the pasta seems dry, add more pasta cooking water, 1 tablespoon at a time, until it reaches the desired consistency. Add a little more colatura and mix again.

Step 4

Serve immediately!