Spaghetti aglio, olio e peperoncino (2)
Spaghetti aglio, olio e peperoncino (2)
Spaghetti aglio, olio e peperoncino (2)
5
1
Stefano Moraschini
In a pan, heat oil and fresh focus, soffriggetevi garlic cut into thin slices and the chilli.
When the garlic has taken a decided golden color, salted just and blank.
Withdrawn, add a sprig of parsley.
Boil the spaghetti al dente, drain and season.
Accompanying wines: Gavi, Frascati DOC "dry" DOC, Leverano Bianco DOC.
Calories calculation
Calories amount per person:
480
Ingredients and dosing for 4 persons
License
This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com
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