200gr spaghettoni (I used Gentile pasta)
A clove of garlic, crushed
Fresh hot red chili
Put a pan with 2 tbs of Evo oil and the crushed garlic over low heat with the fresh hot red chili and let it cook for 8, 10 min.
In the meanwhile cook the pasta al dente and add to the pan 1-2 cup of the pasta boiling water!
My touch:I serve wih lemon zest and some grains of Cervia salt!