Midnight Spaghetti Aglio, Olio e Peperoncino

Method

1. Put a pot of salted water on the stove to boil for the pasta.
2. In a skillet, add a generous amount of extra virgin olive oil. Add the ground chili, parsley stalks, and grated garlic. Sauté gently over low heat to infuse the flavors without browning the garlic.
3. Drop the spaghetti into the boiling water and cook according to package directions until al dente.
4. Add a ladleful of pasta cooking water to the skillet, then remove the parsley stalks.
5. Drain the spaghetti and transfer it to the skillet. Continue cooking, adding more pasta water little by little and stirring, until the pasta is creamy and well coated.
6. Add the chopped parsley leaves and a final drizzle of extra virgin olive oil. Toss to combine.
7. Serve directly from the skillet (or enjoy straight from it).