Devil'S Pasta - cooking recipe

Ingredients
    300 g dried spaghetti
    1 cup shaved parmesan cheese
    1/2 cup sun-dried tomato packed in oil
    8 garlic cloves, sliced
    6 dried birds eye chilies
    50 ml extra virgin olive oil
    1 hot fresh red chili (optional)
Preparation
    Place the sliced garlic and the chilies in a pan of COLD, salted water and slowly bring to the boil, covered. Let it boil for five minutes to infuse the flavours.
    Add the pasta and cook slowly until al dente.
    Drain, and remove the chilies (unless you like the kick of eating them, which can be quite extreme!).
    Toss with the olive oil (extra if needed), tomatoes, Parmesan and fresh chili (optional).
    Season and serve immediately.

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