Spaghetti Aglio Olio

Ingredients:
13 oz of dried spaghetti
1/2 cup of olive oil
4 garlic cloves, finely chopped
1-2 large red chillies, seeded and finely chopped
2 tablespoons of fresh parsley, finely chopped
salt and freshly ground black pepper to taste

Method:

1. Bring a large saucepan of salted water to a boil and add the spaghetti. Stir well and boil rapidly for 8 minutes, or until the pasta is al dente.
2. Meanwhile, combine the oil, garlic, and chilli in a small saucepan. Cook over a low heat for 7-8 minutes to allow the oil to absorb all the flavors. The garlic should become golden brown but don’t allow it to burn.
3. Drain the cooked pasta and return it to the large saucepan over a very low heat. Make sure it’s not a high heat because you don’t want to dry out the pasta. Pour the oil mixture over the pasta and add the parsley. Mix thoroughly so all the pasta is well coated with the oil. Season with salt and pepper to taste and serve immediately.

Serves 4.

Aglio Olio Spaghetti

Ingredients:
450g./1lb. spaghetti, cooked al dente
4 Tbsp extra virgin olive oil.
2 plump cloves of garlic (finely chopped).
2 small, dried hot chillis (pounded in a pestle and mortar).
A handfull of fresh herbs (oregano, parsley, basil, coriander)
100g./4oz. freshly grated parmesan.
Salt & freshly ground black pepper to taste.

Method:

1. Heat olive oil in a medium sized non stick fry pan, and add the garlic (not too hot - you don't want the garlic to color - just soften and cook nicely).
2. Add the Chilli and stir.
3. Now add the herbs - stir and remove from the heat.
4. Meanwhile cook the spaghetti.
5. Reheat the sauce - add the drained spaghetti - toss and serve in a warmed earthenware cazuela, with a sprinkle of salt, a good grinding of black pepper and generous amounts of the grated Parmesan.

Serves 4.