Spaghetti aglio, olio e peperoncino

Steps

1. Peel the garlic cloves, cut them in half and remove the germ, then slice them. Trim the end of the chili.
2. Split the chili lengthwise and remove the seeds. Keep as many as you like for the heat you want, all of them for a really spicy dish. Then chop the chili.
3. Wash, dry and finely chop the parsley. Heat a skillet, pour in the oil, then add the garlic and chili. Cook over medium low heat for 10 minutes, stirring often so nothing burns.
4. Meanwhile, cook the spaghetti in salted boiling water. When they are three quarters cooked, move them to the skillet and finish cooking them, adding the pasta water a little at a time.
5. When the pasta is ready, turn off the heat, add the chopped parsley and toss to combine. Serve right away with the pan juices, and a little more parsley if you like.