Spaghetti Alio Chili-Olio and spring onions in a wok

Ingredients for 2 servings:

• 3 garlic cloves
• 2 spring onions
• 100 ml olive oil, preferably with previously pickled hot chili
• 250g spaghetti
• salt water

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

simple and vegetarian

Heat the water for the spaghetti with a little salt in a lidded saucepan. While the water is heating, heat the oil in a wok (or another pan without a lid if necessary) at just over half the maximum heat. Slice the spring onions, including the green part, into thin, small slices. Check occasionally to see if the spaghetti water is boiling – if so, add the spaghetti to the water! Then reduce the heat on the stovetop from max. to level 1 or 2. When the first small test slice of spring onion sizzles in the oil, add all the spring onions to the wok. Then stir in the crushed or finely chopped garlic cloves, stirring occasionally. When the spaghetti is nice and soft after 10 minutes of simmering (I don’t like al dente), drain the water and divide the spaghetti between two deep plates. Then spread the contents of the wok evenly over the spaghetti. For more than 2 people, simply adjust the quantities of ingredients accordingly. Tip: The best way to enjoy this meal is as a couple in love, with a nice bottle of red wine (we had Merlot).