Linguini A.O.P.

Serves  4 hungry people

• 1 pound dry linguini
• 12 cloves of garlic sliced paper thin
• 1 tsp of pepperoncini
• 8 tbsp chopped parsley
• 4 tbsp toasted breadcrumbs
• 6 tbsp extra virgin olive oil
• 8 tpsp parmigiano reggiano
• Salt to taste

1. Bring a large pot of water to a boil.
2. Generously salt so it tastes like sea water.
3. Drop your Linguini and set a timer for 6 minutes or a minute less than it says on the package.
4. To make the sauce, slowly heat the garlic in the olive oil. After about one minute add the pepperoncini and cook for 20 seconds.
5. Add  6oz of some of the pasta water and set aside.
6. When the linguini is al dente drain through a colander reserving some of the water. Add to the pan with the garlic.
7. Cook for a minute more so the pasta and sauce become one.
8. Add the parsley, half the breadcrumbs and half the cheese.
9. Toss well and add salt to taste. If pasta seems a little dry add a little more of the reserved water.
10. Divide into 4 serving bowls and top with the remaining cheese and breadcrumbs.