200g spaghetti
sea salt and freshly ground black pepper
3 gloves of garlic, peeled
1 fresh chilli
1/2 a bunch of fresh flat-leaf parlsey, leaves picked
extra virgin olive oil
Parmesan cheese, to serve
I still give it a smel when I cook with fresh chili!  Seeing how good it is. You want a fine, strong chilli flavor in this place, so use more if it is possible


1.In a large bowl of boiling salted water, cook the spaghetti till al dente.
2.In the meantime, cut thinly the garlic and chili and chop the pink leaves roughly.
3.In a large frying pan heat 4 tablespoons of oil, then add the garlic and pickles. Three or four minutes sweat, or until clean.
4.Book some of the cooking water and drain the spaghetti and return to the bowl.
5.Throw well over the heat and add a splash of the cooking water, if necessary, to loosen it.
6.Drop into the parsley leaves and serve with a parmesan grating and a pinch of pepper.

still give it smel when cook with fresh chili! 
Seeing how good it is. You want fine, strong chilli flavor in this place, so use more if it is possible

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