- 500g good quality spaghettini
- Table salt (for pasta water)
- 8 birdseye chilli, sliced finely
- 5 cloves garlic, chopped
- ½ bunch flat leaf parsley, washed and chopped finely, stem and leaf
- 250ml olive oil
- Sea salt and freshly ground black pepper to taste
- A block of Parmigiano Reggiano to garnish pasta
- In a large pot of boiling water, add salt to taste like the sea.
- Add spaghettini and cook until ¾ cooked. So still quite underdone.
- Reserve 1 mug of pasta water before straining pasta.
- In a heavy based pot, sauté chilli and garlic with olive oil until aromatic. Quickly add the pasta water (this stops the garlic from burning). Add pasta and parsley.
- Stir vigorously to emulsify oil and water and pasta. It should result in a velvety sauce.
- Season with pepper, taste before adding salt as there should be enough salt from the pasta water.
