Bring a large pot of salted water to a boil and begin to cook your spaghetti according to the package instructions. While the pasta is cooking, start on your sauce. In a large sauté pan over medium-high heat, add 1 tablespoon of olive oil and the butter. Once melted, add the sliced garlic and chopped red chilli. Sauté for about 1 minute until fragrant, don’t let the garlic brown as it can turn bitter fast. If it browns too quickly, lower the heat or pull the pan off the burner briefly to cool.

Add a ladle of pasta water to the pan and let the sauce simmer gently while you drain the pasta. This will help create a luscious, glossy coating. Reduce the heat to low, add the drained pasta directly into the sauce (reserving some pasta water), and toss everything together. Keep stirring for a minute or two until the sauce clings to the noodles. Add pasta water gradually while tossing to create a silky, clingy sauce. The starch in the water binds the oil and butter to the pasta, this step makes a huge difference in final texture.

Finish with fresh coriander, extra chopped red chilli, and a final sprinkle of Tajín for that citrus-chili kick.