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Entree
4 servings
15 minutes
20 minutes
Melissa's Corporate Chefs
1/3 cup olive oil
4 cloves organic garlic, roughly chopped
1/2 teaspoon Dried De Arbol Pepper, crushed
1 pinch salt
1 pound spaghetti
1/2 teaspoon fresh ground black pepper
3 tablespoons Italian parsley, chopped
Heat the oil in a small frying pan and sauté the garlic and hot pepper until the garlic begins to color. Remove immediately from the heat, since the garlic will continue to brown slightly in the hot oil.
Add salt and keep warm, or reheat just before combining with the pasta.
Cook the pasta in 4 quarts of rapidly boiling salted water, until al dente, stirring occasionally with a wooden spoon.
Drain well and place in a warm serving bowl. Immediately pour the garlic and pepper sauce over the pasta. Add the black pepper and parsley and mix well.
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