1.Crumble preparation: coarsely crumble the chili taralli and toast them in a pan for 2 minutes over medium heat, until they become even more crispy. Set aside.
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2.Dressing preparation: in a large pan, heat the extra virgin olive oil and add the thinly sliced garlic cloves and the chopped chili pepper. Let it fry over low heat until the garlic becomes golden, without burning it.
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3.Cooking the pasta: Cook the linguine in plenty of salted water until al dente. Drain the pasta, reserving a ladle of the cooking water.
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4.Mantecatura: Add the linguine to the pan with the flavored oil and add a little cooking water to mix everything together. Mix well over high heat for a minute.
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5.Plating: Serve the linguine hot and top with the chili taralli crumble for a crunchy touch and a hint of extra character. If desired, add some chopped fresh parsley for a touch of color and freshness.
