Sneha Chandrashekar of Chef Post shares her favourite recipe.
Sneha Chandrashekar
Spaghetti aglio e olio
Ingredients
125 gm spaghetti
3-4 cloves sliced garlic
1 tbsp olive oil
1/2 tsp red chilli flakes
Parsley, a small bunch
Salt to taste
Method
In a pot of salted boiling water, cook the spaghetti al dente for about nine minutes. Heat some olive oil in a pan, add sliced garlic and let it simmer slowly till golden brown. Add red chilli flakes and set aside. Mix the pasta and the aglio olio sauce. Sprinkle with chopped parsley. Serve with fresh Romaine lettuce.
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