Ingredients

• 4 TBSP olive oil
• 2 large garlic cloves, finely chopped
• 3 to 4 New Mexico red or red jalapeno chiles, seeded and julienned
• 1 cup pecans, very roughly crushed (may substitute other nuts)
• handful flat-leaf parsley, finely chopped
• 1 lb. whole wheat spaghetti
• salt & pepper
• 20 fresh basil leaves, cut in strips

Preparation

Bring water for pasta to a boil. Meanwhile, heat half the oil over low heat in a small sauce pan and add garlic, chiles, and nuts. Stir-fry 3 minutes. And parsley and stir-fry 2 more minutes. Remove from heat and stir in remaining oil. Cook pasta, reserve about 1/2 cup pasta water, drain and return to pot. Add nuts & pasta water as needed to keep it from sticking together. Season with salt & pepper and stir in basil. Drizzle oil over individual servings. Serves 4 as main course.