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Chilli Pepper Olio Pasta

Chilli Pepper Olio Pasta

• Red chilli,crushed 1 teaspoon
• Black peppercorns,crushed 1/2 teaspoon
• Virgin olive oil 4 tablespoons
• Spaghetti 1 packet
• Salt to taste
• Garlic 20 - 25 cloves
• Parsley 8 - 10 sprigs
Heat plenty of water in a deep non stick pan, add the spaghetti and salt and cook till al dante.
Crush garlic cloves. Pluck the parsley leaves and discard the stems. Chop the leaves finely.
Heat 4 tbsps extra virgin olive oil in a non stick pan, add garlic and sauté till fragrant.
Pick the pasta with pasta spoon and put into the pan with garlic.
Add salt, crushed red chillies and crushed black peppercorns and 3-4 tbsps water in which the pasta was cooked. Mix well.
Add parsley and mix. Serve hot drizzled with a little extra virgin olive oil.

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