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Categories:Viewed: 24 - Published at: 7 years ago
Ingredients
- 6 garlic cloves, peeled and sliced
- 2 large red chiles, thinly sliced
- 4 to 5 tablespoons extra virgin olive oil
- Handful approx. 1 1/4 inches in diameter (7 ounces) dried spaghetti
- Salt
Method
- Cook the garlic and chilis very gently in a small pan with the olive oil, until the garlic (the aglio) is pale golden and both are crisp.
- Lift out with a slotted spoon and put onto a small plate; reserve the oil.
- Cook the spaghetti in a large pan of salted boiling water until al dente.
- Drain well in a colander and rinse with warm water.
- Now take a large skillet (preferably nonstick) and add some of the flavored oil.
- Heat gently and then tip in the spaghetti.
- Turn and toss the pasta around until well coated with oil.
- Add the chili and garlic and toss until well dispersed.
- Turn the spaghetti onto two very hot plates, adding a little extra oil if you think it necessary.
- Eat without delay.
