Spaghetti with garlic and butter
- Spaghetti 500 g
- Garlic 8 cloves
- Chilli 2 pieces
- Parsley 50 g
- Olive oil 100 ml
- Lemon ½ pieces
- Salt to taste
- Ground black pepper to taste
- Put the spaghetti stew and about five minutes before the spaghetti is ready, cook the pan, pour olive oil into it and fry the crushed garlic and chopped chilli in olive oil. Once the garlic has softened, add the chopped parsley, mix and remove from heat.
- After the spaghetti is cooked to the state of al dente, drain the water and pour the spaghetti into the pan with the roasted garlic, pepper and parsley.
- On a small fire, then mix this mixture for half a minute, stirring constantly, add the juice of half a lemon and the zest of half a lemon, add salt, pepper, mix. And serve.