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Fry the garlic in a little olive oil

To give a bit of extra zing to this dish, try adding a teaspoon of mild mustard. If you're not a fan of mustard, try a handful of toasted pine nuts instead
Garganelli is a specialty pasta from the region of Emilia Romagna. The term 'garganello' comes from the dialect 'garganel' referring to the throat of a chicken, which they are supposed to resemble
apulian product