Aglio, Olio e Peperoncino | Ricetta Michelin Star 

Today we want to show you an Italian's classic.
We asked Michelin Star Chef Andrea Pasqualucci to introduce us his version of a dish of pasta that is nothing short of national, and a symbol of Italianness.
Here is chef Pasqualucci's "Aglio, Olio e Peperoncino" spaghettoni. A quick recipe, with few ingredients, played on the textures and quality of extraordinary Italian raw materials.
In collaboration with L'Italiana Pasta, recognised as one of the best italian pastas in Italy by the Italian Association of Chefs: www.italianaiq...
INGREDIENTS:
320 gr Spaghettoni L'Italiana
3 fresh garlic
To the taste EVO oil
1 bunch of chervil, mint, tarragon, fennel
1 fresh cayenne pepper
Lemon for lemon zests to the taste
Stale bread for croutons
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