Spaghetti With Basil & Chilli Oil
200ml chilli oil
2 cloves garlic, peeld & finely chopped
juice 1 lemon
200g parmesan cheese
1/2 bunch basil, leaves picked
extra parmesan, to serve
Bring a large saucepan of salted water to the boil.
Meanwhile combine chilli oil, garlic and lemon juice in a bowl large enough to hold the pasta. Grate the cheese and finely shred the basil.
Cook pasta until al dente according to the packet instructions. Scoop some cooking water into a cup and then drain pasta. Toss in the bowl with the chilli oil mix and then toss through the basil and parmesan and if it looks dry some of the reserved pasta cooking water. Season and serve immediately with extra parmesan passed separately.