Spaghetti al Aglio & Peperoncino

1. 1

   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.

2. 2

   Lift out with a slotted spoon and put onto a small plate; reserve the oil.

3. 3

   Cook the spaghetti in a large pan of salted boiling water until al dente.

4. 4

   Drain well in a colander and rinse with warm water.

5. 5

   Now take a large skillet (preferably nonstick) and add some of the flavored oil.

6. 6

   Heat gently and then tip in the spaghetti.

7. 7

   Turn and toss the pasta around until well coated with oil.

8. 8

   Add the chili and garlic and toss until well dispersed.

9. 9

   Turn the spaghetti onto two very hot plates, adding a little extra oil if you think it necessary.

10. 10

    Eat without delay.

* Per serving · 4 servings · Values may vary.

No additional tips available.