Chilli spaghetti with garlic and parsley recipe

• 600 g (21.2oz) good-quality dried chilli spaghetti
• 150 ml (5.3fl oz) extra virgin olive oil
• 1 small garlic clove, thinly sliced
• 1 medium-heat long red chilli, sliced
• 2 tbsp chopped flat-leaf (Italian) parsley
• 1 pinch fine sea salt, to taste
• 1 pinch freshly ground black pepper, to taste
• 1 cup freshly grated pecorino cheese, to serve

1. Cook the pasta in abundant salted boiling water until al dente and drain.
2. As you are draining the pasta, heat half of the extra virgin olive oil in a saucepan over medium-high heat.
3. Just before it begins to smoke, quickly add the garlic and chilli, if using, and stir a couple of times with a wooden spoon before removing the pan from the heat, taking care not to burn either the garlic or the chilli.
4. Add the pasta to the garlic, chilli and oil and then stir in the parsley.
5. Season with the salt and black pepper and serve the pasta immediately with lots of freshly grated pecorino cheese and the remaining extra virgin olive oil.

garlic, red chilli, flatleaf, salt, freshly ground black pepper, freshly grated pecorino cheese

Taken from www.lovefood.com/guide/recipes/16727/chilli-spaghetti-with-garlic-and-parsley-recipe (may not work)