Low Carb Fettuccine with Aglio, Olio e Peperoncino
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Ingredients:
1/2 Chilli Pepper
3 Garlic Cloves
A Bunch of Fresh Parsley
1 Packet of Black Bean & Sesame Pasta
Borges Extra Virgin Olive Oil
Rock Salt
Directions:
1.Start by chopping the chilli discarding the pepper seeds.
2.Finely chop the garlic and add 1/2 teaspoon of olive oil.
3.Using the point of a knife mash the garlic against the chopping board to create a garlic infused purée.
4.Finely chop the parsley.
5.Bring a large pot of salted water to a boil and add the pasta and cook as per instructions (should take less than 5 minutes)
6.In a large saucepan, add 2 tablespoons of extra virgin olive oil and add the garlic and pepper.
7.Lightly fry for 1 minute on a gently flame. Keep it low because we don't want to burn the garlic!
8.Add the pasta and about 4 tablespoons of pasta water and gently fry for another couple of minutes finishing everything with parsley.
9.Serve immediately and enjoy!