<! *> Spaghetti Aglio e Olio

Spaghetti Aglio, Olio e Peperoncino- Spaghetti with Garlic, Oil and Chili

1 1/2 pounds spaghetti
salt
1 cup olive oil
3-4 cloves garlic, crushed
1 hot chili pepper pod
3-4 sprigs parsley, finely chopped
black pepper
1 cup grated pecorino cheese (a variation)

Bring plenty of salted water to the boil in a large pan. Add the spaghetti, lowering it slowly into the pan so that the water remains rapidly boiling all the time. Simmer gently.
Heat the olive oil and add the garlic, chili and parsley. As soon as the garlic cloves begin to brown, discard the garlic. When the spaghetti is tender but still firm, drain it thoroughly and turn it into a deep heated serving dish. Pour the olive oil over the spaghetti straight from the pan, sprinkle with black pepper, stir well and serve immediately.
A variation is NOT to discard the garlic; rather, chop the garlic into small pieces, add to oil, but remove from fire as soon as garlic becomes golden, and pour all over the cooked spaghetti.
The trick here is to start cooking the garlic and chili, about two minutes BEFORE the pasta is ready, so that the oil,garlic,chili combination can be poured hot on top of the pasta; and at this point, if desired, add the grated pecorino cheese.
Serves 6.

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