Spaghetti aglio e olio
Garlic: 3 cloves
Grated pecorino: 35g
Parsley: 1 bunch
Salt & pepper
Grated bread: 50g
Bring a pot of salted water to the boil and add the spaghetti. Cook until “al dente".
Remove the seeds from the chillies and finely chop. Peel and finely chop the garlic.
Heat the olive oil in a large frying pan. Cook the garlic and chillies gently for a few minutes.
Drain the spaghetti and add to the frying pan, mix to coat with the oil.
Sprinkle the spaghetti with the parsley and grated bread and serve.
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