Aglio Olio Recipe

445g./1lb. of fresh or dried pasta - Spaghetti or Linguine is good.
2 or 3 large cloves of garlic (finely chopped).
A handful of flat leaf parsley (chopped).
A good amount - about 4-6 tablespoons of EVOO (extra virgin olive oil).
3 or 4 dried chillies (flaked). More or less depending on your preference.
2 or 3 Oz's. about 75g. of freshly grated Parmesan.
Salt to taste.
And here's the easy:
Method.
OK - first bring a large pan of water to the boil - about 3-4 pints 2l.
Season with plenty of salt.
Add the pasta and boil for 1-2 minutes if it's fresh and 8-10 minutes if it's dried (Follow the packet instructions).
Meanwhile make the sauce - start by sauteing the garlic in two or three tablespoons of the olive oil. your not using
many ingredients, so buy the best Olive Oil you can find. NB. Not too hot - you don't want the garlic to color.
Now add the chilli and finally the parsley.
Drain the pasta and (while it is still a little wet) toss it in the sauce.
Serve immediately in warm pasta bowls.
Top with the Parmesan and ENJOY!