SPAGHETTI AGLIO OLIO e PEPERONCINO
Ingredients:
400g Spaghetti
2Cloves of garlic cut into thin slice
1 Red chilli, chopped
½ cup parsley, finely chopped
100 ml extra virgin olive oil
Sea salt
Method:
Heat a pan until hot and add the oil. Cook the garlic and the chilli and sauté for few minutes until the garlic becomes golden in colour and then remove the garlic from the pan. When the spaghetti is al dente and drained, it’s time to add the parsley. So, put the parsley in the saucepan and give a quick stir. Then, immediately add the spaghetti and stir thoroughly on a medium-high heat
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