Spaghetti Ajo, Ojo e Peperoncino

Ingredients

• 400 grams (14 ounces) spaghetti
• 150 milliliters (5 fluid ounces) extra virgin olive oil
• 2 garlic cloves (thinly sliced)
• 2 red chilies (seeded and finely chopped)
• 1 small bunch flat-leaf parsley (chopped)

Instructions

1. Bring a large saucepan of salted water to a boil.
2. Add the pasta and cook for the time indicated on the packet.
3. Meanwhile, gently heat the olive oil in a frying pan and add the garlic. Cook over medium heat for a minute or two until the garlic begins to soften, then add the chili and season with a little salt.
4. Cook for a further minute to infuse the oil, then turn off the heat so the garlic doesn't burn.
5. When the pasta is al dente, drain it and add to the frying pan with a few spoonfuls of the cooking water.
6. Cook over medium heat for a couple of minutes, adding the parsley and stirring together well to coat the pasta in the oil.
7. Serve immediately.