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This classic Roman dish, called pasta aglio, olio e peperoncino, requires few ingredients but packs big flavor. In our version, fresh Fresno chilies add vibrant color, a subtle fruitiness and chili heat that balances the intensity of the garlic. If you're a fan of spice, you may want to leave the seeds in one the Fresnos, or add a pinch or two of red pepper flakes to the oil along with the chilies and garlic. Boiling the spaghetti for only 5 minutes in a relatively small amount of water (2 quarts) leaves the pasta only partly cooked and the water extra-starchy; we reserve some of the water to finish cooking the spaghetti in the same skillet in which we've made a garlic-and-chili infused oil.
Fresno chilies, seeded, halved and thinly sliced crosswise
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