Spaghetti with chilli, garlic and parsley

On a low heat fry 2 cloves of garlic and a large red chilli in 2 tablespoons of good olive oil until the garlic is light brown and crunchy. Remove from the heat and add a small bunch of finely chopped parsley.

Cook 100g spaghetti. Toss together with 20g of finely grated Parmesan and serve.


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