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Venice, Italy
Today's special - an Italian recipe from one of my favorite cooking shows --The Everyday Italian hosted by Giada De Laurentiis - see below:

Fiery Angel Hair Pasta

Episode: Hot & Spicy

1 pound angel hair pasta 
1/2 cup Chili Oil, recipe follows 
1/2 cup chopped fresh Italian parsley leaves 
1 lemon, juiced 
2 tablespoons lemon zest 
Coarse sea salt 
Dried crushed red pepper flakes 
1/2 teaspoon grated lemon peel, optional 
2/3 cup freshly grated Parmesan Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.

Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.

Chili Oil: 
2 cups olive oil 
4 teaspoons dried crushed red pepper flakes

Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.

Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.

Yield: 2 cups 
Prep Time: 2 minutes 
Cook Time: 5 minutes

**A special thanks to L. Hayes for the use of her photo! **
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