Spaghetti Aglio Olio e Peperoncino

Method

1. Bring 3 liters of water with 30 grams of coarse salt to a boil.
2. Cook 300 grams of spaghetti until al dente.
3. Meanwhile, remove the central germ from 2 cloves of garlic and chop finely. Remove seeds from chili pepper and chop. Chop a small bunch of parsley.
4. When the pasta is about 2 minutes from being done, heat 60 ml of extra virgin olive oil in a large pan.
5. Add the chopped garlic, chili pepper, and a pinch of parsley to the oil.
6. When the garlic is golden brown, drain the spaghetti directly into the pan.
7. Add half a ladle of pasta cooking water and toss well.
8. Add the remaining parsley, turn off the heat, and serve immediately.