Luce's Spaghettini

This recipe is from the restaurant Luce in Portland, Oregon.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 8  ounces  spaghettini
•  kosher salt, to taste
• 3  tablespoons  vegetable oil
• 1  tablespoon  extra-virgin olive oil
• 3  large garlic cloves, lightly crushed
• 3  dried hot chili peppers (Calabrian) or 3  dried arbol chiles
• 4  tablespoons parmesan cheese, finely grated

Directions

1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
2. Meanwhile, heat both oils and garlic in a large heavy deep skillet over medium heat, stirring occasionally, until garlic is almost blackened all over, 7–9 minutes (the long cooking time deepens the flavor).
3. Tear peppers in half; add seeds and pods to skillet. Cook, stirring often, until seeds are dark brown, about 2 minutes. Discard garlic and pods, leaving seeds in oil. If pasta isnt ready yet, remove skillet from heat; set aside. Once pasta is cooked, reheat garlic-chile oil until it shimmers.
4. Using tongs, transfer pasta with some water still clinging to it from pot to skillet (it will splatter; the starchy water helps form the sauce). Add 2 tbsp pasta cooking liquid; remove skillet from heat; toss just until evenly coated, adding more cooking liquid by tablespoonfuls if dry.
5. Divide pasta among bowls and garnish each with 1 tbsp Parmesan.