1 1/4 lbs. spaghetti
1/2 bunch of fresh flat leaf parsley
3 garlic cloves
1 fresh red chile
5 Tbs. olive oil
1. Cook the spaghetti in a large pan of lightly salted, boiling water according to the package instructions, until tender but still firm to the bite. Drain.
2. Meanwhile, rinse the parsley and shake dry. Pull off the leaves from the stalks and shred.
3. Peel and slice the garlic very thinly. Halve the chile lengthwise, seed, rinse, and shred finely.
4. Heat the oil in a pan. Toss the garlic, chile, and parsley briefly in the oil and mix into the drained pasta. Season to taste with salt and pepper and serve immediately.