Recipe: Chili Garlic Spaghetti (serves 2)

CHILI GARLIC SPAGHETTI

"A classic example of a bitter-sweet, savory chili dish that enables you to experiment with the different tastes. Try it without salt initially, then add some, followed by some salty, umami-tasting Parmesan cheese, before finally adding a squeeze of sour lemon. If feeling truly experimental, measure the effect of the chili by making the recipe with and without it. Amazingly, the slippery shape of the spaghetti and its sweet taste as you bite into it is highlighted by the chili's presence."

6 oz spaghetti, uncooked
6 tablespoons extra virgin olive oil
2 cloves of garlic, finely diced
1 teaspoon chili flakes
A large handful of fresh parsley finely chopped freshly grated Parmesan cheese and lemon wedges (optional, for serving)

Drop the spaghetti into a saucepan of boiling, salted water Cook the pasta until al dente, according to the package instructions.

Shortly before the spaghetti is ready, measure the olive oil into a small frying pan. Add the garlic and place over a low heat so that the garlic infuses rather than cooks in the warm (not hot) oil.

As soon as the spaghetti is al dente, briefly drain into a colander and return to its saucepan.

Immediately increase the heat under the frying pan, add the chili flakes and fry for a couple of minutes. Take care not to burn the garlic or the chili, otherwise they will taste bitter.

Add the parsley to the chili mixture and mix into the spaghetti. Add more oil, if necessary.

Serve with freshly grated Parmesan cheese and lemon wedges, if wished.

Makes 2 servings
Source: Taste: A New Way to Cook Sybil Kapoor