Recipe - Spaghetti Con Aglio Habenero E Olio

Enough spaghetti; (or your
favourite pasta) for two
2 Plump garlic cloves; finely
chopped or crushed, (up to
4)
2 Red Habenero's; seeded,
(unless you don't want to)
& finely chopped
2 Good handfulls of chopped
parsley; (up to 4)
Fresh coarsely grated
parmesan or other full
flavoured hard cheese; such
as cheddar
2 tablespoon Extra virgin olive oil; (up
to 3)
Fresh ground black pepper
Salt

Since this list is read by people using varying types of weights &
measures, I shall use the intuitive method.

For two people;

Total cooking time is about 1015 minutes (you can do all the prepAration
while the pasta is cooking)

Cook the spaghetti until just before it is done. Drain. Heat the oil in a
frying pan, add the garlic, stir a little, then add the chopped habenero.
Take the pan off the heat & throw the spaghetti in (this stops it
splattering too much). Return to the heat & cook gently for a minute or so.
Add the parsley, season with salt & black pepper, and serve with the cheese
on top (or add at the table natch).

You can vary the amount or type of peppers you use (you could, for example,
use red Scotch Bonnets!) Red is best as the fiery flecks look good against
the white & green speckled pasta.

Serve with a green salad & a robust dry white wine chilled.

Posted to CHILEHEADS DIGEST by Paul Richards paular@zoo.co.uk on Mar 6,
1998