Chef´s Choice – Pasta Dishes

Spaghetti Alio, Olio e Peperoncino

Ingredients (serves 4)

• 4 cloves of garlic, finely chopped

• 3 fresh red chillies, deseeded and chopped

• 1 bunch of spring onions

• 500 g spaghetti

• olive oil

• 1 large fresh lemon

• Parmesan cheese

Preparation

Peel and finely chop the garlic, deseed and finely chop the chillies and rinse and finely slice 4 – 6 heads of the spring onions.

Cook the spaghetti in a pot of slightly salted boiling water according to the packet instructions, around 10 – 12 minutes (untilal dente).

Meanwhile, heat some olive oil in a frying pan. Add the garlic and chillies and fry a little while until the garlic is starting to colour.

Add the spring onions and cook, stirring from time to time, for another 3 to 4 minutes until the onions have softened. Finely grate over some lemon peel using a grater. Season with salt and pepper to your taste.

Drain the pasta properly in a colander and add it to the pan with a splash of the water it was cooked in.

Squeeze over the lemon juice and serve topped with a drizzle of oil and finely grated Parmesan.