Spaghetti with EVOO, Chili and Garlic
Ingredients
Instructions
  1. Cook the spaghetti in plenty of boiling, salted water until almost soft to the bite -al dente – to the tooth.
  2. Meanwhile, heat the EVOO in a heavy-based frying pan over a low heat, and softly fry the garlic for one to two minutes, stir with a wooden spoon to spread the flavors all over the oil. Add 3 tbsp of the pasta cooking water to the pan and stir in the chili and parsley. Season with sea salt and cook for three minutes, giving an occasional mix.
  3. When the spaghetti is ready, drain it quickly so it is still rather wet and add it to the sauce. Gently toss around to coat with the oil mixture, then leave for a minute over a low heat before serving on warmed-in-the-oven plates.