spaghetti with garlic and chili This is so easy and so good. spaghetti – (homemade) garlic, sliced thin—at least 4 cloves for a pound of spaghetti dried red chili pepper—about 1 to the pound but it's up to your taste buds olive oil— about ½ a cup to the pound. freshly chopped flat-leaf parsley or basil or marjoram 1. Remove the seeds from the chili pepper and chop. 2. Cook the spaghetti the way you always do but don't rinse with water; believe it or not there are those who still do this. 3. Heat the olive oil over moderate heat (don't smoke it) in a skillet. Add the garlic and chili pepper and fry a bit but don't—there are a lot of 'don'ts' in this recipe—let the garlic brown. 4. Drain the spaghetti and add it immediately to the oil. Sprinkle in the herbs and mix well and ENJOY! back