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Take the heads of garlic, place them in a baking dish with chilli pepper, parsley and oil. Cover and cook in the oven at 100 degrees for 1 and a half hours.
Once ready, crush the heads of garlic, filter the oil from the baking dish, and blend together to obtain your cream.
Heat ½ tablespoon with plenty of extra virgin olive oil, 1 pinch of chilli pepper, add ½ ladle of cooking water, drain the spaghetti al dente, and finally parsley.