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
| 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. |
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