ANGELS ON FIRE serves 4

1 lb. angel hair or thin vermicelli pasta

1/2 cup Chili Oil (recipe follows)

2/3 cup finely chopped FRESH Italian flat leaf parsley

juice of 1 large lemon

3 Tbsp. lemon zest (reserve 1 Tbsp. for garnish)

1 tsp. course salt

2 tsp. dried red pepper flakes

1 cup freshly grated real Parmesan cheese

2 Tbsp. tiny capers or chopped large capers (optional but very good)

METHOD:

Cook pasta according to package directions in salted water . Reserve about 2/3 cup pasta water.
Drain and return pasta to the pot. Stir in the chili oil, parsley, lemon juice, and lemon zest. Add pasta water a little at a time til pasta is moistened.
Add salt and additional dried red pepper flakes. Sprinkle the reserved lemon zest and capers over all. Top with Parmesan cheese and serve immediately.

CHILI OIL

2 cups good olive oil

5 tsp. crushed dried red pepper flakes

Heat the oil and pepper flakes in a heavy saucepan over low heat til the temperature registers about 185 about 5 or 6 minutes.

Off the heat and let the oil cool about 1 hour. Transfer oil to a glass jar or container and seal. This will keep in the refrigerator for a month.