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Spaghetti with garlic, oil and chilli

MiNDFOOD Magazine, Jan/Feb 2011

Spaghetti with garlic, oil and chilli

Chef Antonio Carluccio's spaghetti with garlic oil and chilli, brought to you by MiNDFOOD.

Spaghetti with garlic, oil and chilli

Serves 2

180g spaghetti


6 tbsp olive oil

2 garlic cloves, peeled and finely chopped

1 small red chilli, finely chopped

1 Place plenty of water in a saucepan, add salt, bring to the boil and throw in the pasta. Stir, then cook for about 5-6 minutes until 
nearly done.

2 Start the sauce by heating the olive oil gently in a deep frying pan. Add garlic and chilli and fry for a few seconds, or until garlic starts to change colour. Take care not to burn the garlic.

3 The pasta will be ready and al dente in those few minutes.

4 Drain it well and put in the frying pan with the sauce, adding a little salt and perhaps 1-2 tbsp of the pasta cooking water.

5 Stir a couple 
of times and serve.


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