half pack spaghettini (225 gr)
4 garlic cloves
1 red chili
1/4 green chili
2 pinches freshly ground black pepper
1 pinch piment d'espelette
maldon sea salt
good quality EVOO
1.5 tblsp butter
big handful chopped parsley
- slice garlic cloves thinly and length wise
- chop red chili but only 2/3 way up (stop when there are too many seeds); chop the smaller quantity of green chili
- saute chili and garlic in EVOO
- boil pasta about 5 minutes, drain well & add to pan with chili and garlic
- add butter, parsley, black pepper, piment d'espelette, salt to taste
- make sure everyone is at the table, serve immediately in warmed shallow bowls
No comments:
Post a Comment