my fav spag

[pingurella]

okay what i have is not so much a recipe as in quantaties and measurements. but more a combination of flavours. i tend not to measure - but more throw things in a pan and hope for the best.

so here is my favourite pasta:

Aglio, Olio Pepperoncini

Pasta (linguini is best)
fresh red chilli (as few or as many as you like) finely sliced
2 cups of fresh parsley
garlic (at LEAST 4 cloves) finely sliced

Start cooking your pasta - make sure there's a tonne of salt in the pot. in a separate fry pan heat a good tablespoon or two of oil and fry off your chilli and garlic. (make sure you don't burn them or it'll be really hot and bitter).

When the pasta is near on done, pour around 2 soup ladel's full of the pasta water into the fry pan (with the chilli and garlic) and put in 3 quarters of the parsley in. Cook the pasta to al dente, drain and then put it all into the fry pan. saute the pasta for a few more moments.

serve in a large serving platter, adding an extra slurp of olive oil, a good grinding of salt and pepper and a squeeze of fresh garlic if you want.

mmmmmmmm delish. make sure you brush your teeth afterwards, coz you're gonna be stinky!!!!