Mixed olive & garlic pasta

Bring a large pan of salted water to the boil and cook the pasta for the shortest time on the pack instructions. Meanwhile, warm the olive oil in a large frying pan over a low-medium heat. Add the garlic and chilli flakes (if using) and gently sizzle for 1-2 minutes, until the garlic is fragrant and just lightly golden. Scoop 1 2 tbsp pasta water into the pan to stop it cooking, then remove from the heat and set aside to infuse.

When the pasta is ready, scoop out a mug of the cooking water, then drain. Toss the linguine in the pan with the garlicky olive oil over a medium heat, adding the olives and most of the parsley, plus a little of the pasta water until the linguine is well coated; season. Serve straight away with an extra drizzle of olive oil, if liked, scattering over the remaining parsley.