Add approx. 5litres of water to your pot and put it on the stove at a medium-high temperature.

Finely slice 2 cloves of garlic and chop them into small pieces.

Slice up both chillies and then cut these up into small pieces too.

Chop a generous amount of parsley.

To prepare your Spaghetti Aglio e Olio , put a large, deep fry pan on low heat and drizzle some EVOO over the top. After it heats up (around a minute or so), add the chopped chilli, garlic and parsley.

Add some cracked pepper over the top and mix well using a wooden spoon.

Leave this to cook for around 5 minutes and remember to stir it every now and then.

Once the water has boiled, throw in some rock salt and mix it through. Now, add the pasta and cook it to the instructions on the packet (this is best served al dente).

Keep an eye on the pan and make sure the garlic doesn’t burn as this will ruin the taste! If it starts to brown, add a small drop or two of water but be careful!

Once the pasta has finished cooking, strain it and add it to the fry pan – adding a little boiled water as you go.

Mix this together really well using a set of tongs and then swirl and toss the pasta around so that all of the ingredients which are at the bottom, come to the top and beautifully colour the strands of spaghetti.

E ora si mangia, Vincenzo’s Plate….Enjoy!