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    Chilli & garlic spaghetti

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    Chilli & garlic spaghetti

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2


    200g essential Waitrose spaghetti
    6 tbsp essential Waitrose olive oil
    2 cloves garlic, finely diced
    1 red chilli, finely chopped
    A large handful fresh parsley leaves, finely chopped
    Generous handful freshly grated essential Waitrose Parmigiano Reggiano
    Salt and freshly ground pepper
    ½ essential Waitrose lemon, cut in half


    1. Drop the spaghetti into a saucepan of boiling salted water. Cook until it is al dente - about 10 minutes - but check after 8 minutes as different brands of spaghetti vary. Meanwhile, put the olive oil in a small pan. Add the garlic and chilli (add the chilli seeds if you want the dish to be really hot) and place over a low heat so the garlic and chilli infuse rather than cook in the warm oil.
    2. As soon as the spaghetti is al dente, drain in a colander and return it to its saucepan. Immediately increase the heat under the frying pan and cook briskly for a couple of minutes, taking care not to burn the garlic or chilli, or they will taste bitter. Add the parsley and mix into the spaghetti with the Parmesan. Adjust the seasoning and serve with the lemon quarters. Lemon juice adds a delicious intensity to the dish.

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