Frankfurter, Garlic & Chilli Spaghetti

1. A twist on the Italian Spaghetti Aglio, Olio e Peperoncino (Garlic, Olive Oil and Chilli), with the addition of frankfurters and peas, this is a speedy dish with simple but gorgeous flavours.
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Serves 2

1. 200 g Dried spaghetti
2. 400 g Frankfurter sausages, sliced
3. 6 Dried whole chillies, or according to taste

1. 1 Head of garlic, cloves peeled & sliced
2. 60 ml Extra virgin olive oil
3. 250 g Tinned garden peas
4. Sea salt & freshly ground black pepper

1.  Cook the spaghetti in plenty of salted boiling water until al dente. Drain and cool.

2.  Warm the olive oil, sliced garlic and whole dried chillies in a wok or large frying pan over a low heat, stirring, until the  garlic softens. 

3.  Increase the heat and add the sliced sausage. Cook, stirring, until the sausage starts to brown slightly. 

4.  Add cooked spaghetti, tinned peas and a good pinch of salt, stirring until everything is piping hot.

5.  Season well with black pepper and serve immediately.

This is the only time I use tinned peas. Use fresh or frozen as you like, I just like the flavour of tinned in this recipe.