Yield: 4 servings
|3 cloves||Garlic, large, sliced|
|¼ cup||Extra virgin olive oil|
|\N \N||Fresh ground black pepper|
|1 small||Hot red pimento, fresh,chop|
|5 tablespoons||Parsley, fresh, chopped|
Fill a large saucepan with 7 pints (5L) of cold water and bring to a rolling
boil over high heat. Add 2TB salt and return to a rolling boil. Add pasta and
cook uncovered, stirring occasionally with a plastic or wooden fork.
When cooked, remove from water immediately. Do not rinse.
While the pasta is cooking, prepare your sauce. In a skillet, saute the garlic in oil over medium heat until transparent; add the hot pimento and parsley. Reduce hat to low, add spaghetti and mix gently.
Season generously with black pepper and serve immediately. If desired, add grated Parmigiano-Reggiano cheese to taste.