Ingredients
350g dried spaghetti
1/2 cup extra virgin olive oil
2 cloves garlic, minced
40g butter
Zest and juice of 1 lemon
2 tbsp Italian chili oil
2 tsp fennel seeds (Optional)
Salt and pepper to seaon
Method
Cook the pasta slightly under the recommended cooking time. Once cooked, drain the pasta water and set aside.
Add olive oil, garlic, lemon zest and juice, and butter in a large frying pan over medium to low heat and add olive oil, garlic, lemon zest, and juice, and cook until the butter has completely melted. Add the chili and stir well to combine. Season with a little salt and pepper to taste.
Reduce to low heat and add the cooked spaghetti to the sauce. Add chopped parsley and toss to coat, making sure the spaghetti is completely coated. Turn off the heat.
Serve with more freshly chopped parsley and an extra drizzle of the chilli oil.
Buon Appetito!