Subscribe to DTB at Become a member (it's FREE) at Buy official DTB merch at br On this episode of DTB’s “Cooking at 65mph”, the alternative rock band, Slothrust, prepares Aglio e Olio in their trailer, while on the "No Place Like Home Tour" with Badflower and Missio. Slothrust is currently supporting their newest EP, I Promise.br br VIDEO INFO:br Film Date - September 27, 2024br Location - Park West in Chicago, ILbr br KEEP UP WITH SLOTHRUST:br Facebook - Instagram - Twitter - br RECIPE:br Ingredients:br • 1 lb spaghettibr • 8-10 cloves garlic, thinly slicedbr • ½ cup extra virgin olive oil (+ extra for finishing)br • 1 tsp crushed red pepper flakes (adjust to taste)br • ½ tsp black pepperbr • 1 handful fresh parsley, choppedbr • Juice of ½ lemonbr • Salt, to tastebr • ½ cup reserved pasta waterbr • ½ cup grated Parmesanbr br Instructions:br 1. Cook the Pasta: Bring salted water to a boil. Cook spaghetti very al dente (about 8 minutes), then reserve ½ cup pasta water before draining.br 2. Make the Garlic Oil: Heat olive oil over low heat. Add garlic and cook gently until fragrant and golden (not browned). Stir in red pepper flakes and black pepper to infuse the oil.br 3. Combine Everything: Add pasta directly to the pan, tossing to coat in the garlic oil. Stir in a splash of reserved pasta water to help emulsify the sauce. Keep stirring and add more water as needed to keep it from drying out.br 4. Finish & Serve: Stir in chopped parsley, squeeze fresh lemon juice, and top with Parmesan (if using). Drizzle with extra olive oil, add more black pepper and red pepper flakes to taste.