The perfect hangover food

It's easy to cook, it's easy to digest, it's spicy and a bit greasy also. It's very comforting. What else do you need in those mornings? Spaghetti aglio, olio e peperoncini, perhaps the first foreign food I learnt how to cook.

Take 200 g per person of good quality spaghetti. Of the supermarket brands, the best is De Cecco. Barilla is okay. Bring a big pot of water to the boil and add the pasta without breaking it: one of the major sins you can commit while cooking pasta is to break spaghetti; the other is to overcook it. Add plenty of salt.

Finely chop 2 or 3 cloves of garlic per person. Cover the bottom of a sautee pan with olive oil. When the oil is hot, add the garlic and dried red chiles to taste. It's your call here. Be careful not to burn the garlic, remove the pan from the heat if needed. When the garlic is fried, add a glass of white wine (the quantity of wine obviously depends on the amount of oil: use your judgement...) and bring the mixture back to the boil. Move the pan in circles to emulsify the fat and form an homogeneous sauce. Finely chop some parlsey.

Once the pasta is cooked, mix it with the garlicky oil and perfume with the parlsey. If you have parmigiano reggiano, grate as much as you want over the pasta. Enjoy! And next time, try to be a reasonable chap and drink more sensibly. The best solution is prevention! (Right...)