Peel the garlic

• Separate the garlic cloves and place them in a bowl.
• Cover the cloves with boiling water and let them sit for 1 min.
• Drain and slip the skins off the cloves, then slice them thinly.

Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente, then reserve a little pasta water before draining.

Make the chili garlic butter

• Melt the butter with the olive oil in a pan over medium-low heat.
• Add the sliced garlic and cook gently until fragrant and lightly golden, without browning.
• Stir in the chili oil and a splash of pasta water.

Toss and serve

• Add the drained pasta to the pan and toss to coat, loosening with pasta water if needed.
• Off the heat, stir in the parmesan and season with black pepper.
• Serve immediately with extra chili oil and parmesan.