Chilli & Garlic Linguine (vegan)

• 1 fistful of linguini
• 2 nice fat cloves of garlic
• 3 tbsp extra virgin olive oil
• 1 tsp crushed dried chillis

1. Boil a large pot of water with 2 teaspoons of salt in it...the salted water makes the pasta properly salty, and so seasons the dish.
2. Peel and very thinly slice the garlic cloves.
3. Think of the jail cooking scene in Goodfellas...that thinly sliced, if possible!
4. Add the linguini to the pot (I use the twist and drop method) and stir until cooked...try a piece to test if it's cooked (be careful not to scald yourself) It should be al dente.
5. While the linguini is cooking, put the olive oil, the thinly sliced garlic and the chilli flakes in a skillet or a saute pan.
6. Set the heat under it to low...the idea is to gently cook the garlic and infuse the oil with the chillis.
7. When the garlic is softened, turn the heat off under the pan.
8. Use a pasta spoon to lift the linguini from the water, and transfer it intp the pan where the garlic, oil and chillis are.
9. Use two spoons, or a spoon and a tong, to get the pasta well coated and even distribution of garlic and chillis.
10. Serve straight away, best served in a bowl.

linguini, garlic, extra virgin olive oil, dried chillis

Taken from cookpad.com/us/recipes/341314-chilli-garlic-linguine-vegan (may not work)