Summary

Ingredients

• 500 g spahetti
• 3 teaspoon sea salt, coarse
• 250 g shallot (s)
• 3 large clove (s) garlic
• 0.5 teaspoon ½ salt
• 0.5 ½ chilli pepper (s)
• 3 tablespoon herbs, chopped
• 6 tablespoon olive oil
• 100 g parmesan, rated
• 2 sprigs basil, fresh

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Instructions

1. Bring plenty of water for the spaghetti with the sea salt to the boil. In the meantime, peel the shallots and cut them into thin slices. Heat the olive oil in a large pan and sauté the shallots.
2. In the meantime, cut the garlic into slices and grate with 1/2 teaspoon salt in a mortar. Chop herbs to taste (I like to use oregano, rosemary, thyme), add to the garlic paste and mix with a little olive oil to form a smooth herb and garlic cream. Cut the 1/2 chilli pepper into fine strips.
3. Cook the spaghetti al dente, drain, rinse in cold water and add to the pan with the shallots. Add the garlic-herb cream and the chilli pepper and mix everything, possibly a little olive oil. Pan the spaghetti for a few minutes.
4. Arrange on warmed plates and grate the parmesan over them. If you want, you can sprinkle fresh basil cut into strips on top.