Aglio, Olio e Peperoncino

Method

1. Bring a large pot of water to a boil. Add a generous pinch of coarse salt and cook the spaghetti until al dente.
2. Meanwhile, in a large skillet, heat a generous amount of extra virgin olive oil over low heat. Add dried chili pepper and dried parsley, and stir briefly.
3. Add sliced garlic and aglione (large garlic) to the skillet. Cook gently, without browning, until fragrant.
4. When the pasta is halfway cooked, add a drizzle of chili oil to the skillet and continue cooking.
5. Drain the pasta, reserving a little pasta water if needed.
6. Add the drained pasta directly to the skillet with the garlic and chili oil. Toss well to coat.
7. Drizzle with raw extra virgin olive oil, add the remaining raw aglione (cut into small pieces) and half of the chopped fresh parsley. Toss again.
8. Serve immediately, sprinkling the remaining fresh parsley on top.