While you are finishing the chicken, boil the spaghetti to al dente. In another skillet, gently sauté the thin-sliced garlic just until it gets a very light golden color.
After draining the spaghetti, add it to the garlic oil skillet just to make it very hot. Turn off pan and add chopped parsley and red pepper.
Spaghetti Aglio e Olio:
1 pound best quality spaghetti, like DeCecco brand
¼ cup extra virgin olive oil
8-10 large cloves garlic, thinly sliced
½ bunch parsley chopped
2 Fresh red chilis or 1 teaspoon red pepper flakes to taste
Salt and fresh ground pepper
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