Pasta with Black Garlic, Oil and Chili

Method

1. Prepare the black garlic cream: peel the black garlic cloves and blend them with a little olive oil until smooth.
2. Cook the spaghetti in boiling salted water until al dente.
3. While the pasta cooks, warm a pan with olive oil and add the Calabrian chili (whole or chopped).
4. Add the black garlic cream to the pan and loosen with a ladle of pasta cooking water.
5. Drain the spaghetti al dente and transfer to the pan. Toss and 'risottare' (finish like risotto) with more cooking water until creamy and well coated.
6. Serve immediately, drizzling with a little extra olive oil if desired.