Spaghetti With Olive Oil, Garlic And Pan-Fried Jalapeños

• 1/3 cup extra virgin olive oil
• 6 to 8 jalapenos to taste - seeded and cut lengthwise in fine julienne strips
• 12 large garlic cloves - skinned and finely sliced
• 1 teaspoon sea salt for the pasta water
• 1 pound spaghetti
• 1/3 cup reserved pasta water
• 3/4 teaspoon sea salt or to taste
• extra virgin olive oil for drizzling

1. Heat a large heavy-bottomed skillet over medium-high heat. Add the olive oil and the jalapenos, toss well and saute for 5 to 6 minutes until the jalapenos are golden-brown at the edges, tossing only from time to time. Add the garlic, toss again and saute for a few seconds. Be careful not to brown the garlic or it'll become bitter. Remove from heat and set skillet aside.
2. Bring 6 quarts of water to a boil. When the water is boiling, add the salt and pasta. Cook the pasta until tender but still al dente. Drain well.
3. Return the skillet to the stove over medium-high heat. When the oil begins to sizzle, add the pasta, reserved pasta water and salt. Toss well and remove from the heat. Divide into pasta bowls, drizzle with olive oil and serve immediately.

extra virgin olive oil, jalapeufos, garlic, salt, spaghetti, reserved pasta water, salt, extra virgin olive oil

Taken from food52.com/recipes/23742-spaghetti-with-olive-oil-garlic-and-pan-fried-jalapenos (may not work)