Aglio, olio e peperoncino: a surefire combo for a domestic dish, but star chef Martina Caruso's touch will make it special.

Spaghetti aglio, olio e peperoncino in seafood and parsley guazzetto

Ingredients for 6

500 g spaghetti
Extra virgin olive oil to taste
Pasteurized garlic (50 g cleaned garlic without a soul and 60 g oil)
300 ml of parsley centrifugate
200 ml fish stock
1 tablespoon grated Parmigiano cheese
250 g of breadcrumbs
1 teaspoon dried chili pepper
White wine for fading

Procedure

Peel the garlic and remove the soul. Blend with extra virgin olive oil, put the mixture in an earthenware bowl and bake at 100°C for 1 hour. Cook spaghetti in salted water.

In a frying pan, brown the garlic and chili in the oil, deglaze with white wine and add the fish stock. Drain the pasta and toss with Parmigiano. In another pan, brown the breadcrumbs with the oil.

Dish composition

Lay the parsley centrifugate on the bottom of the plate, arrange the spaghetti in a nest shape on top and add the toasted breadcrumbs.