Print-Spaghetti Aglio e’ Olio


Main :

  • Spaghetti.

Side :

  • Lots of finely sliced Chinese Parsley/Scallion, lots of sliced Garlic and Dried Chillis.

Seasoning :

  • Coarsely grounded Black peppers, Salt and a pinch of Sugar. Optional – a touch of Oyster sauce and a dash of Light Soy. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!

Start by boiling the Spaghetti with a considerable amount of Salt (should taste like sea-water)– till al dente (an Italian phrase meaning “to the tooth,” used to describe pasta or other food that is cooked only until it offers a slight resistance when bitten into, which is not soft or overdone).  Remember, soggy pasta is bad pasta !!!

Meanwhile, sauté the Sliced Garlic and Dried Chillis (just a tact later after U started with the Garlic) with lots of oil Golden-brown and aromatic. Make sure they are not burned.

When the Pasta is done, transfer (fish out with a kitchen Tong) directly into the Pan of nicely sauteed Garlic. Don’t worry abt the water, it actually helps to emulsify the oil and makes it coat the Spaghetti better. Turn the heat to low. Stir and give it a few toss to mix well. Add the rest of Side Ingredients. Add Seasoning Ingredients. Toss and mix well. There U go..,  drizzle a little Extra Virgin Olive oil and a dash of freshly grounded Black pepper and ur plate of delicious “Spaghetti Aglio e’ Olio” is ready to be served hot.



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