Spaghetti con Aglio, Olio e Peperoncino (spah-gett-cc con ahl-ee-oh oh-lee-oh ay pay-pair-ohn-cheen-oh) is really spiced up by the addition of red chillis. For those who prefer a milder flavour, seed the chillis before adding them to the sauce. Serve with crusty bread.4 11. oz. olive oil 4 garlic cloves, crushed 2 red chillis, slit in half lengthways 4 parsley sprigs, finely chopped 2 teaspoons black pepper 1 lb. spaghetti, cooked, drained and kept hot
In a small saucepan, heat the oil over moderate heat. When the oil is hot, add the garlic, chillis, parsley and pepper and cook for 3 minutes, stirring constantly, or until the garlic begins to turn golden.
Reduce the heat to low and continue cooking for a further 10 minutes. Remove the pan from the heat. With a slotted spoon, remove and discard the chillis.
Place the spaghetti in a large, deep serving dish and pour over the sauce. Using two large spoons, toss the mixture until the spaghetti is thoroughly coated. Serve immediately.