Spaghetti aglio e olio finished with crumbled Salatì chilli biscuits, adding crunch and a spicy note.
Ingredients
- 180 g spaghetti
- 2 cloves of garlic
- Extra virgin olive oil, as needed
- Fresh parsley, as needed
- 40 g Volpe SALATì with Chilli Pepper
Method
- Cook the pasta in plenty of salted water.
- Finely crumble the SALATì biscuits. Toast them for a minute in a small pan with a drizzle of oil until extra crisp, then set aside.
- In a pan, gently fry the garlic in plenty of extra virgin olive oil.
- Drain the pasta al dente, tip it into the pan with the garlic and oil, and toss with a little cooking water to emulsify.
- Turn off the heat, add chopped parsley and plate up. Sprinkle each plate generously with the "fiery breadcrumbs".