Spaghetti Con Aglio, Habenero E Olio

2 Servings

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Spaghetti Con Aglio, Habenero E Olio Ingredients

Enough spaghetti; (or your	2 tb Extra virgin olive oil; (up
2 Plump garlic cloves; finely	Fresh ground black pepper
2 Good handfulls of chopped	Salt
Fresh coarsely grated

Instructions for Spaghetti Con Aglio, Habenero E Olio

Since this list is read by people using varying types of weights & measures, I shall use the intuitive method. For two people; Total cooking time is about 10-15 minutes (you can do all the prepAration while the pasta is cooking) Cook the spaghetti until just before it is done. Drain. Heat the oil in a frying pan, add the garlic, stir a little, then add the chopped habenero. Take the pan off the heat & throw the spaghetti in (this stops it splattering too much). Return to the heat & cook gently for a minute or so. Add the parsley, season with salt & black pepper, and serve with the cheese on top (or add at the table - natch). You can vary the amount or type of peppers you use (you could, for example, use red Scotch Bonnets!) Red is best as the fiery flecks look good against the white & green speckled pasta. Serve with a green salad & a robust dry white wine - chilled. Posted to CHILE-HEADS DIGEST by Paul Richards on Mar 6, 1998

Main Ingredient: Cuisine: Uncategorized