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Spaghetti Diavolicchio


  • Cook the pasta in plenty of salted, boiling water until al dente. Drain well.
  • Chop together the garlic and chillies.
  • Then heat the oil with the anchovies in a heavy-bottomed pan and gently cook until they begin to melt, continually stirring.
  • Remove from the heat and add the chopped garlic and chillies. Mix well.
  • Toss the pasta with the chilli oil, adding a little fresh oil if needed. Add quite a bit of parmesan and mix well.
  • Then mix in the parsley and serve in individual bowls with more grated parmesan sprinkled on top.


  • 400 gm spaghetti
  • sea salt & freshly ground pepper
  • 3 large garlic cloves, finely chopped
  • 2-3 small red chillies, seeds removed & finely chopped
  • ¼ cup olive oil
  • 3 anchovies (optional)
  • freshly grated parmesan
  • 2 tbsp chopped Italian (flat leaf) parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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