Crunchy spaghetti with extra virgin olive oil ice-cream flavoured with garlic and chilli pepper

Method

• 1

  Put the clove of garlic and the chilli pepper in a small pan with 40 g of Ogliarola Monocultivar extra virgin olive oil over low heat, so that it does not get too hot.

• 2

  Then turn off the cooker and leave it to rest for about 10 minutes, so that the oil gets all the aromas.

• 3

  Allow it to cool and add it very slowly and gradually to the fiordilatte ice-cream. Place the ice cream in the blast chiller.

• 4

  Toast the breadcrumbs with a drizzle of Ogliarola Monocultivar extra virgin olive oil.

• 5

  Cook the spaghetti in plenty of salted water.

• 6

  When the spaghetti is al dente, drain and pour the pasta in a pan with the remaining extra virgin olive oil

• 7

  Add a little cooking water and stir well to make it creamier.

Food plating

Place the spaghetti in a large dish, sprinkle with grated cheese and the toasted breadcrumbs. Serve with a quenelle of extra virgin olive oil ice-cream.