Saturday, January 8, 2011

Sauce No.2 for Pasta: Olive-Oil/Garlic/Chilli/Parsley...Spaghetti Aglio, Olio, E Pepperoncino.



This recipe is one of the quickest you can make for Pasta. This is the kind that you can prepare at 4 a.m. after a night out with your friends and after hours of dancing. Everybody comes to your house for a "spaghettata" and soft jazz.
A very good friend of mine, who owned a three star Michelin Hotel/Restaurant in the South-West of France, once told me a little secret about garlic to make it more digestible. You cut the garlic in half lengthwise after peeling and remove the heart from both halves.
So, you will need:
- Count 100 gms of thin spaghetti (spaghettini) per person.
- Put 1 liter of water per 100 gms of spaghetti in a pot to boil.
- Olive Oil (prefer Greek extra virgin Kalamata Oil).
- One clove of garlic per person crushed and cut very small.
- Chilli cut in small pieces. The quantity will depend on how hot you like your food. If you prefer you can skip the chilli all together.
- A bunch of parsley cut up very small
- Salt for the boiling water.
Method:
- Boil the spaghetti, strain.
- While the spaghetti is in the collander, quickly add oilive oil to cover the bottom of the pot, garlic, chilli, and the parsley. Stir till that fantastic aroma comes out but do not over fry the garlic because the flavour will change and that is not good.
- Throw in the spaghetti stir and shake the whole pot till you cover all the spaghetti with the oil, garlic, chili and parsley. You may notice a slight color of red appearing due to the chilli!
- Soup plates ready, forks (never spoons), and no knives to cut spaghetti!
Spaghetti Aglio, Olio, Peperoncino
My Photo
Spaghetti Aglio, Olio, Peperoncino
My Photo











And that's it!
Enjoy
Stelios
Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2