Spaghetti with Olive Oil Garlic and Pan Fried jalapeños

Ingredients

• 1/3 cup extra virgin olive oil
• 6 to 8 jalapeños to taste – seeded and cut lengthwise in fine julienne strips
• 12 large garlic cloves – skinned and finely sliced
• 1 teaspoon sea salt for the pasta water
• 1 pound spaghetti
• 1/3 cup reserved pasta water
• 3/4 teaspoon sea salt or to taste
• extra virgin olive oil for drizzling

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