Title: Spaghetti Aglio, Olio E Peperoncino
Categories: None
Yield: 1 servings

1 lb Spaghetti
6 tb Or so olive oil
5 Cloves of garlic
Several small chile peppers;
-I used cayennes and
-serranos - cut into 2 or 3
-pieces
Parsley
Basil
Chile powder of choice
Salt and fresh ground black
-pepper to taste

(Spaghetti with Garlic, Olive Oil and Chile Pepper) Adapted from "The Top
One Hundred Pasta Sauces"

Heat olive oil and add the garlic - leave it whole and remove it before
serving or finely chop it and leave it in.

Add the chile peppers and salt and pepper to taste and cook until garlic is
golden brown.

As soon as the pasta is ready, remove the garlic (if whole) and the chiles
from the oil and pour the sizzling oil over the pasta, stirring well.

Add fresh chopped parsley, basil and chile powder to taste.

I served this with a garlic and parsley pasta - delicious!

Posted to CHILE-HEADS DIGEST by AB Garbot on Nov 17, 1998,
converted by MM_Buster v2.0l.