Spaghetti with garlic oil and red chilli
( YIELD: 4 )

I N G R E D I E N T S
Spaghetti cooked al dente	400 g -15 oz
Gallucci Extra virgin olive oil	100 ml - 3 fl oz
Clove of garlic	2
Red chilli	1
Parsley finely chopped	Small handfull

1	The oil- garlic and chilli sauce should be prepared while you are boiling the spaghetti. It's so quick to prepare that if the spaghetti is not yet ready you can temporary remove the saucepan from the cooker. When the spaghetti is in the colander then put the saucepan onto the cooker again add the parsley and after few seconds add the drained spaghetti.
2	Heat the extra virgin oil in a saucepan. Add the garlic and the chilli.
3	Sweat off for few minutes till the garlic become brown and then remove the garlic from the saucepan.
4	When spaghetti is ready add the parsley. Put the parsley in the saucepan and give a quick stir.
5	Parsley should not cook too much just the time you need to get the spaghetti from the colander. Immediately add the spaghetti and stir thorougly on a medium-high heat for few seconds.
6	When served on the plate everyone can top with a sprinkle of grated Parmesan cheese but a sprinkle of grated Pecorino cheese will make it even better.