Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Spaghetti with Garlic and Oil (Spaghetti Aglio E Olio)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6


INGREDIENTS:
4 tablespoons coarse soft white breadcrumbs 3 tablespoons olive oil 450g/1 lb spaghetti
1-2 fresh red chillies (optional) 6 cloves garlic 125ml/4 fl oz extra-virgin olive oil
3 tablespoons finely chopped parsley freshly ground black pepper (optional)



1 Toss the breadcrumbs with heated olive oil in a heavy frying pan over a medium heat and cook until crisp and golden brown. Remove to a dish and set aside. Clean the pan.
2 Cook the spaghetti in a large saucepan of lightly salted boiling water until just tender (al dente). Meanwhile, halve the chillies and remove the seeds and white membranes. Chop finely. Peel the garlic and slice thinly.
3 When the spaghetti is cooked, drain and return to the pan. Toss with 2 tablespoons of extra-virgin olive oil, cover and set aside (it must be ready to use immediately after the next step).
4 Heat the remaining olive oil in the cleaned frying pan. Add the garlic and chilli and cook gently until the garlic is just golden-do not overcook. Pour immediately into the pan of spaghetti. Sprinkle in the parsley and freshly ground pepper (if no chilli is used). Toss well, transfer to a warm bowl and serve with the toasted breadcrumbs.

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