Pasta with Garlic and Olive Oil Sauce (two ways)

Makes 4 servings

Ingredients:

1 pound pasta (angel hair or thin spaghetti)
1/3 cup extra virgin olive oil
3 cloves garlic chopped fine
1 hot red chili pepper chopped (more or less to taste)
sea salt to taste (fleur de sel)
2 tablespoons parsley coarsely chopped

Preparation:

The sauce can be served either cooked or uncooked with the pasta.

Cook the pasta according to the directions on the package.

Place the olive oil, garlic and hot pepper in a small saucepan over a
medium low heat. Cook and stir the sauce until the garlic just starts
to turn a pale color and remove from the heat.

Toss the cooked pasta with the oil in the saucepan turning it several
times. Sprinkle lightly with the fleur de sel (we like the crunchy
texture of this salt) and all of the parsley. Toss several more times
and serve immediately.

To serve the sauce uncooked, place all the ingredients in a warm
serving bowl except for salt and parsley. Add the cooked pasta and
toss several times to coat. Add the salt and parsley tossing several
more times before serving.

Options: Peeled fresh, raw and seeded tomatoes coarsely chopped and
chopped fresh basil leaf.