Soy Sauce Spaghetti Peperoncin

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Spaghetti		200g
Olive oil		3-4 tbsp
Garlic		2 cloves
Dried chilli		1
Hot water		1.5 litres
Salt		15g
Soy sauce		1 tsp
Parsley		as you like
Extra virgin olive oil		as you like

Method

Prep

3min

Cook

12min

Boil the water and add 1-1.5% salt and cook the spaghetti.

Put the olive oil in a large frying pan and add the smashed garlic and crushed dried chilli (deseeded) on medium heat.

When the garlic starts to brown, add one ladle of pasta water.

Shake the pan to emulsify the water and oil. When the sauce reduces, add more pasta water and shake again.

Just before transferring the cooked pasta to the pan, add the soy sauce and mix well. Remove the smashed garlic.

Transfer the pasta into the frying pan a couple of minutes before it's fully cooked.

Turn the heat down to low and mix the pasta thoroughly with the sauce. Add more pasta water if it's not salty enough. Add plain water if it's too salty.

Turn the heat off and add the finely chopped parsley. Mix well before transferring to a serving dish. Drizzle with some extra virgin olive oil.

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