Baked Spaghettini with egg

Peel the garlic and crush it with the palm of your hand. Rinse the capers from the salt under running water.Chop the olives. Rinse and chop the parsley. In a saucepan heat the oil with a clove of garlic and remove it, once golden.Add the capers and the olives, flavour for a few minutes, remove the saucepan from the heat and put it on the side.Next, in a large saucepan bring to the boil plenty of water; salt it and toss the spaghettini in it; drain them when al dente into a bowl and mix them with the capers and olives kept aside.In another bowl whisk the eggs and the parsley with a fork; season with a pinch of salt and a smattering of pepper, then pour them over the spsaghetti, mixing well with a wooden spoon.Heat a knob of butter in an oven proof dish then put the spaghetti mixture and put it a preheated oven at 250 °C or, even better, under the grill for about 5 minutes, until the top of the pasta is golden brown.Remove the dish from the oven, let it cool for a minute and serve nice and warm.