Spicy Pasta (aglio e olio)

A twist on spaghetti aglio e olio. The dish has become known as "The Pasta" in my family. The kids have dubbed it "The Spicy Pasta".

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Step 1

Cook the fettuccine according to packet instructions in boiling water with a good pinch of salt. Prior to draining, reserve approximately 1/4 cup of the pasta's water. Set both aside separately when done.

Step 2

Whilst pasta is cooking, finely chop the garlic and chilli. Add to a medium bowl. Using a pestle and mortar, ground the Fennel seeds so that they become strongly aromatic. Add to the bowl with garlic and chilli.

Step 3

In a large stainless steel pan on low to medium heat, heat enough extra virgin olive oil to just coat the bottom of the pan.

Step 4

Whilst the oil is heating up, roughly chop the basil and add to the bowl with the garlic, chill and Fennel seeds.

Step 5

Juice half a lemon, set aside.

Step 6

Grate around 200-250g of parmesan cheese (or use pre-packaged cheese from the cold section of supermarket if you prefer). Set aside.

Step 7

In your pan that's been heating up with the oil, add the garlic, chilli, Fennel seeds and basil. Season with salt and pepper to taste. Cook whilst gently tossing for one minute, or until aromatic.

Step 8

Add your cooked fettuccine to the pan, tossing through and through, to ensure the oil mixture is fully coating the pasta throughout. Add the reserved pasta water to the pan, also combining this with the oil mixture and pasta.

Step 9

In batches, add the grated parmesan, combining and tossing in between each batch until all the parmesan has been integrated with the pasta.

Step 10

Remove from heat and combine the lemon juice into the pasta. Serve with shaved parmesan cheese.

Step 11

All ingredients are flexible according to taste. I don't actually "measure" anything for the dish, I go by eye and experience with making it well over 100 times. So it's really to your taste.