Aglio E Olio - Spaghetti With Garlic And Olive Oil

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 200 g spaghetti (or similar kind of pasta eg vermicelli, spaghettini, angel hair)
• 2 tablespoons salt
• 1/4 cup olive oil (extra virgin or a lighter olive oil if you prefer)
• 3 large garlic cloves, finely chopped
• 2 anchovy fillets, finely chopped (or minced)
• 1/2-3/4 teaspoon minced chili (i use minced chilli from a jar)
• 1/2 lemon, juice of
• 1/4 cup soft breadcrumbs (made from fresh bread)
• 1 bunch parsley, finely chopped (or, better still, run through a food processor)
• 40 g parmesan cheese, finely grated (or, better still, processed into granules)
• 1/2 teaspoon salt

Recipe

• 1 bring a large pot of water to the boil.
• 2 add 2 tablespoons salt.
• 3 add spaghetti.
• 4 cook for 14 minutes exactly, then drain.
• 5 about half-way through the cooking time for the spaghetti, heat the olive oil in a large frypan over a medium heat.
• 6 add the garlic, anchovy and chilli - i pound these three ingredients in a mortar and pestle for a minute or so first, but this is not absolutely necessary.
• 7 cook the garlic, anchovy and chilli mixture in the oil for a couple of minutes until the garlic is soft but not brown.
• 8 reduce heat to low and add lemon juice, breadcrumbs, salt and half the parsley and stir to combine.
• 9 with the pan still on the heat, add the drained spaghetti and toss with a pair of tongs or two forks to combine thoroughly.
• 10 serve sprinkled with grated or granulated parmesan cheese and the rest of the parsley.