Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Spaghetti
Salt
4 Garlic cloves
1 sm Hot chilli, cut into 3
-pieces
5 tb Olive oil
1 tb Parsley; finely chopped

Boil the spaghetti in a large pan of salted water until it is tender
but still firm to the bite. Meanwhile, prepare the sauce. Cook the
whole garlic cloves and the pieces of chilli in olive oil over
moderate heat until the garlic is golden but not brown. Using a
slotted spoon, remove and discard the garlic and chilli. Drain the
spaghetti and put it in a heated serving bowl. Pour over the sizzling
oil, add the parsley and toss until well mixed.

Italian name: Spaghetti Aglio Olio E Peperoncino. "This marvellously
spicy spaghetti dish, which comes from the Abruzzo, can be made
hotter still by chopping both the chilli and the garlic finely, and
leaving them in the sauce. No cheese is served with this dish."

Source: Jane Grigson (ed.): The World Atlas of Food. A Gourmet's
Guide to the Great Regional Dishes of the World. Mitchell Beazley
Publishers 1974. This edition: Spring Books, London 1988. ISBN 0 600
55929 7. Typed by Heiko Ebeling.
Submitted By HEIKO EBELING On 06-08-95

Browse by categories