Instructions: Cook the pasta in boiling water with the salt for 7 minutes or until the spaghettini is al dente. While the pasta is cooking, heat the oil and saute the garlic for 2 to 3 minutes. Stir in the chile, parsley, and lemon juice and cook for 2 to 3 more minutes.

Drain the pasta. Using tongs, place pasta on serving plates. Spoon equal amounts of the garlic-chile sauce over each plate, and serve at once.

SERVING SUGGESTIONS: I like to make this my main course and top it off with fresh fruit such as a ripe pear and some great Jarlsberg cheese. It also makes a terrific first course, followed by a rich fish such as tuna poached in tomatoes and topped with olives and anchovies.

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