|
Chop finley the peeled garlic and chili. Boil spaghetti
in salted water al dente and drain. In parallel, fry garlic and chili in
oil over low heat in a pan. Stir often. Douse mixture with soup and
bring to a boil. Mix in the parsley and spaghetti, season with salt and
pepper and let simmer briefly.
Serve sprinkled with Parmesan cheese. |
|