I’m feeling a little delicate today. It was D’s sister’s Hen do yesterday. There were quad bikes, there was a salsa lesson, there were tapas and there was sangria, champagne and wine. It was fabulous but, man, am I suffering for it today.
Dinner had to be simple tonight. And so it was.
Taglietelle with Garlic, Chilli & Parsley (serves 2)
3 fat garlic cloves, chopped finely
1 red chilli, chopped finely
Approx. 3 tablespoon chopped parsley
- Add the oil, garlic and chilli to a small frying pan and set over a low heat. Warm very gently until the garlic starts to sizzle. Remove from heat and stir in the parsley and a generous pinch of salt.
- Boil the pasta in plenty of salted water. Drain and toss with the garlicky oil.
- Avoid breathing on people for the next 12 hours.