WHERE TO EAT The best Spaghetti aglio e olio in the world (according to food experts)

"Claudio gently cooks garlic in olive oil, infuses the oil with chili, then adds a large ladle of pasta water to the pan, reducing to concentrate the starch. The pasta is then finished in the watery sauce, which reduced further to intensify the garlic and chili flavors and bind them to the pasta. The finished dish is subtly creamy and mildly spicy with a pleasant garlicky finish."

"For a gourmet version of spaghetti aglio e olio? The answer is Piccolo Buco in Rome. Located near Fontana di Trevi, this restaurant pizzeria uses only fresh and quality ingredients, which is why this dish is one of the best in the Capital."

"Where to eat ajo, ojo e peperoncino in Rome: Osteria Mamma Mia - At Osteria Mamma Mia the tradition is updated: vermicelli are prepared with garlic, oil, chili pepper, parsley, olives, anchovies and ... red wine. You have to try it."

"Where to eat ajo, ojo e peperoncino in Rome: Da Tonino - The recipe for spaghetti ajo, ojo e peperoncino is a classic one here, very spicy and with garlic that has just been crushed."

"One of the best spaghetti aglio e olio in Naples can be eaten at Trattoria Tufò."