Aglio Olio Davide

There are so many versions of this, but this has come to be my own and favorite. The green chili is the trick, although just a little. I think butter also makes a world of difference (you can sneak it in and no one will know why it tastes so good!). Spaghettini versus spaghetti also key.

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

1. slice garlic cloves thinly and length wise
2. chop red chili but only 2/3 way up (stop when there are too many seeds); chop the smaller quantity of green chili
3. saute chili and garlic in EVOO
4. boil pasta about 5 minutes, drain well & add to pan with chili and garlic
5. add butter, parsley, black pepper, piment d'espelette, salt to taste
6. make sure everyone is at the table, serve immediately in warmed shallow bowls