Spaghetti Aglio Recipe

• 300 grams / 9 oz of dry spaghetti
• salt
• 3 tablespoons of olive oil
• 3 cloves of garlic
• ¼ teaspoon of minced chilli
• fresh parsley

Cook the spaghetti in salted boiling water until al denté. While the spaghetti is cooking, crush the 3 cloves of garlic and finely chop the fresh parsley. Heat the olive oil in a pan and add the crushed garlic and chilli. Once the pasta is cooked, drain and toss through the olive oil mix. Sprinkle with the chopped parsley and serve with fresh bread and salad.

(Serves 2 to 3)