Spaghetti with Garlic, Oil and Chilli

Cooking doesn't get much simpler than this Antonio Carluccio recipe , it's great for a late supper, or a speedy feast after a trip to the pub! Feel free to pimp it up with some anchovies, parmesan or bacon lardons but I think it's perfect just as it is.

Ingredients
Salt
180g spaghetti for 2 people.

Sauce
2 garlic cloves, finely chopped
1 small red chilli, finely chopped
6 tbsp olive oil.

Method
Pour plenty of water into a saucepan, add the salt, bring it to the boil and throw in the pasta.  Give it a stir and then cook with the lid off for about 6 minutes, until it is nearly cooked. Start making the sauce be gently heating the oil in a deep frying pan. Add the garlic and chilli (anchovies too if using them) and fry for a few seconds or until the garlic starts to change colour.  Do not let it burn or it will taste vile. The pasta will be ready and al dente in those few minutes spent making the sauce.  Drain it well and put in the pan with the 'sauce', adding a little salt and 1-2 tbsp of the pasta cooking water.  Give it a good stir and serve with some freshly ground black pepper.