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Aglio olio e peperoncino
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- 50 - 100 g Parmesan cheese, cut into pieces (3 cm)
- 1400 g water
- sea salt, to taste
- 80 g olive oil
- 500 g dried spaghetti, broken into halves
- 3 garlic cloves
- long red chillies, for garnishing
- fresh flat-leaf parsley, leaves only, for garnishing
- 150 g dry white wine
- 2 tbsp Vegetable stock paste (see Tips)
- 1 pinch ground black pepper, to taste
- per 1 portions
- 2081.7 kJ / 495.5 kcal
- 16.2 g
- 60.6 g
- 20.2 g
- Saturated Fat
- 5.5 g
- 3.3 g
- 492.5 mg