Spagetti Aglio Olio e Peperoncino
(with garlic, oil and chilli)

A more traditional version of this classic. A great favourite as a late night/early morning reviver after a night of drinking. In this version, the garlic dominates

Serves 6

Ingredients

600 grams spaghetti
120 ml olive oil
2 garlic cloves
1 red chili
chopped parsley to taste
salt

Method

Take a large saucepan with plenty of boiling salted water. Put spaghetti into rapidly boiling water

Finely chop parsley.

Put oil into a frying pan , add the garlic and the chili; let them fry until the garlic is well coloured.

Cook the spaghetti, al dente, drain then tip into the hot oil (from which the garlic and chili have been taken out), toss and sprinkle with chopped parsley. Mix and serve immediately