Luce's Spaghettini

• 8 ounces spaghettini
• kosher salt, to taste
• 3 tablespoons vegetable oil
• 1 tablespoon extra-virgin olive oil
• 3 large garlic cloves, lightly crushed
• 3 dried hot chili peppers (Calabrian) or 3 dried arbol chiles
• 4 tablespoons parmesan cheese, finely grated

1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
2. Meanwhile, heat both oils and garlic in a large heavy deep skillet over medium heat, stirring occasionally, until garlic is almost blackened all over, 79 minutes (the long cooking time deepens the flavor).
3. Tear peppers in half; add seeds and pods to skillet.
4. Cook, stirring often, until seeds are dark brown, about 2 minutes.
5. Discard garlic and pods, leaving seeds in oil.
6. If pasta isnt ready yet, remove skillet from heat; set aside.
7. Once pasta is cooked, reheat garlic-chile oil until it shimmers.
8. Using tongs, transfer pasta with some water still clinging to it from pot to skillet (it will splatter; the starchy water helps form the sauce).
9. Add 2 tbsp pasta cooking liquid; remove skillet from heat; toss just until evenly coated, adding more cooking liquid by tablespoonfuls if dry.
10. Divide pasta among bowls and garnish each with 1 tbsp Parmesan.

spaghettini, kosher salt, vegetable oil, extravirgin olive oil, garlic, hot chili peppers, parmesan cheese

Taken from www.food.com/recipe/luces-spaghettini-486078 (may not work)