Spaghetti Aglio e Olio with Lemon, Parsley and Calabrian Chili

Ingredients:

For the Pasta:

8 Ounces Spaghetti

4 Cups of Water

2 Teaspoons Regular Table Salt

For the Sauce:

1/2 Cup of Extra Virgin Olive Oil

2 Clove of Garlic (Average Size)

10 Springs of Flat Leaf Parsley – Both Stems and Leaves Removed and Reserved

1 Calabrian Red Chili

2 Lemons

1 Fresh Red Chili

1/4 Habenero Pepper 

For instructions, please watch the video.

Equipment Used:

Paring Knife

Tweezers

All-Clad Saute Pan (Copper Core)

Spaghetti Stirrer

Sauce Pot

Small Mis En Place Bowls

Four Ounce Ladle

Garlic Press

Cutting Board

Zester

Chef’s Knife 10 inch Wusthof

100% California Olive Oil

Oil Cruet (Best Buy)

Oil Cruet (Copper – Italian)

Table Salt for Pasta Water

Microplane Grater

 1 Quart (Four Cup) Measuring Cup

1 Gallon (Four Quart) Measuring Cup