Ingredients for 4 people:
- 260g chitarra spaghetti
- 1 bunch of parsley
- 1 fresh Habanero chilli
- 1 cayenne pepper
- 70g breadcrumbs
- 40g Aromolio garlic and chilli oil
- 15ml Aromolio Evo oil
- 120ml rapeseed or sunflower oil
- 3g salt
Blanch the parsley, without the stalks, in slightly salted water for 3-4 minutes. Cool in iced water and dry well, squeezing the leaves to remove as much water as possible.
Blend the parsley to a puree and then beat in the seed oil, pouring it in slowly. Pass everything through a fine mesh sieve. Store in the fridge. The parsley oil can be stored for several days.
Preheat the oven to 180°c. Put the breadcrumbs on a baking sheet with parchment paper and lightly coat with Aromolio Evo oil. Toast in the oven for about 8 minutes turning the breadcrumbs frequently. Clean the peppers and remove the stalks and seeds and cut into julienne strips (thin strips). Immerse in cold milk for about half an hour and dry very well in kitchen paper.
Salt well 3.5l of water in a deep saucepan, generally 12g of coarse salt per litre, 10g for more sensitive palates up to a maximum of 14g for lovers of stronger flavours.
Bring the water to a boil over a high heat and throw in the pasta. Cook for a total of 8 minutes stirring the pasta gently every 2 minutes..
In a frying pan add the Aromolio garlic and chilli oil and toast 1/4 of the cayenne pepper and 1/4 of the habanero.
Drain the pasta and finish cooking for about 2 minutes in the frying pan adding, if necessary, a little pasta cooking water and adjust with salt to taste (never add more than the recommended 3g). The pasta must be very soft. Stir in the toasted breadcrumbs.
Serve the “coiled” chitarra using a large fork. Decorate with a couple of fresh strips of both types of chili and the parsley oil.