Ingredients

• 16 ounces fine spaghetti (I use spaghettini)
• 1 tablespoon salt
• 1 tablespoon oil
• 4 -6 fluid ounces olive oil (virgin, cold-pressed, for preference)
• 2 -3 small fresh chili peppers, chopped finely (with seeds removed if desired)
• 3 -4 cloves garlic, crushed
• 5 tablespoons finely chopped parsley
• 5 tablespoons freshly grated parmesan cheese
• extra parmesan cheese, for serving

Instructions

1. In a large pan, heat plenty of water to boiling point, then add salt and oil.

2. Add the spaghetti, cook until al dente, and then drain.

3. While the spaghetti is cooking, gently heat the olive oil.

4. Add the chilies and garlic to the oil, and warm gently.

5. It is important not to fry the garlic, otherwise it will become bitter.

6. Place 1/3 of the spaghetti in a large bowl, then add 1/3 of the chili/garlic oil, 1/3 of the parsley, and 1/3 of the cheese.

7. Toss all together well.

8. Repeat twice more with remaining spaghetti, chili/garlic oil, parsley and cheese.

9. When all is mixed well together, re-heat the pasta for a minute or two in a microwave oven.

10. Serve piping hot in bowls, and pass around extra Parmesan cheese.