(*omit for vegetarians)
|200g||Cook Italia (or about 400g if using already-cooked leftover spaghetti)|
|1 tablespoon||Cook Italia Grated Hard Cheese*|
|1 clove||Garlic, crushed|
|A pinch of||Salt and Black Pepper|
|A handful of||Fresh Flat-Leafed Parsley, chopped|
|A pinch||(optional) Dried Chilli Flakes|
|2 tablespoons||Olive Oil|
Cook the Spaghetti in a large pan of boiling, lightly salted, water for about 8 minutes, or 10 if you like your pasta a bit softer. Drain and rinse under cold water, until cool.
Whilst the Pasta is cooking, take a large mixing bowl and put the 2 eggs, milk, Grated Hard Cheese* (if using), crushed garlic and chopped parsley into it with a pinch of salt and pepper. Add the chilli flakes now too, if using. Whisk well.
Roughly cut the cooled Spaghetti to about 6-8cm long – scissors work well for this – then add the Spaghetti to the egg mix in the bowl, and blend until the Pasta is coated in the egg mix.
Heat the Olive Oil in a large pan over a medium heat, and then add the spaghetti mixture in small piles. Flatten them with a spatula to create at least 4 fritters, as big or small as you like.
Fry until golden brown on both sides. Drain on kitchen paper and serve immediately, as a snack or in place of potatoes or rice.