Serves 4

1 Box Spaghetti or Spaghettini

125 ml Olive Oil

6-8 Cloves of Garlic - Skins Removed, Thinly Sliced

A sprinkle or 2 of Peperoncino OR 1 Small Chili Finely Chopped

Big Handful of Fresh Parsley, Stemmed and Roughly Chopped

Bring a large pot of water to the boil, salt well. Cook pasta until al dente.

Meanwhile over medium low flame, heat the oil with the slices of garlic and peperoncino - being very careful to watch this process to ensure the garlic does not brown or burn. Cook for 2-3 minutes until the garlic is soft. Remove from heat. Add the parsley. Drag the cooked pasta directly from the hot water (allowing most of the water to drain off) to the oil. Toss quickly and serve immediately. Finish with some flakey salt or a spritz of fresh lemon and some extra virgin olive oil. Traditionally not served with grated cheese on top - but add some if desired!