1. 1

   Step 1

   Peel the 3 garlic cloves, cut them in half, remove the inner germ, and slice them thinly.

2. 2

   Step 2

   Trim the fresh chili pepper, cut it lengthwise, and remove the seeds (leave some in for more heat), then mince it.

3. 3

   Step 3

   Wash, dry, and finely chop the parsley.

4. 4

   Step 4

   In a large pan, heat the 70 g of extra virgin olive oil over medium-low heat.

5. 5

   Step 5

   Add the sliced garlic and minced chili pepper to the oil.

6. 6

   Step 6

   Let everything sauté for 10 minutes, stirring often to prevent the garlic from burning.

   Timer 10 min
7. 7

   Step 7

   Meanwhile, bring a large pot of salted water to a boil and cook the 320 g of spaghetti.

8. 8

   Step 8

   When three-quarters cooked, transfer the spaghetti directly into the pan with the sauce.

9. 9

   Step 9

   Continue cooking the pasta by gradually adding a ladle of pasta cooking water to create a creamy emulsion.

10. 10

    Step 10

    Once the pasta is al dente, turn off the heat.

11. 11

    Step 11

    Add the chopped parsley and mix well to combine all the flavors.

12. 12

    Step 12

    Serve the spaghetti immediately while piping hot with the cooking juices and more fresh parsley to taste.

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