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How To make Spaghetti with Garlic and Olive Oil
1/2 cup extra-virgin olive oil
12 garlic cloves
thinly sliced
1/2 teaspoon red chile flakes
1/2 teaspoon salt
1/2 lemon
1 bunch Italian parsley :
chopped
1 pound spaghetti
Garlicky Breadcrumbs
Heat the olive oil gently with the garlic in a small skillet. When the garlic turns opaque, add the red chile pepper flakes, and the salt. Squeeze the lemon into the hot oil. Turn off the heat and let the garlic turn light golden at the edges. The garlic will continue to cook in the hot oil. When the oil has cooled somewhat, add the parsley.
Meanwhile, cook the spaghetti in abundant boiling salted water until al dente. Drain the pasta well in a colander and place in a shallow serving dish. Pour the warm olive oil with the garlic, chile and parsley over the pasta. If desired, drizzle more extra-virgin olive oil on top. Top with a handful of Garlicky Breadcrumbs.
Drizzle a little olive oil in a pan along with minced garlic. Toss to coat while adding bread crumbs, salt and pepper.
featured by Chefs Mary Sue Milliken and Susan Feniger on weekly radio program Good Food on KCRW 89.9FM in Los Angeles, feature recipes from their restaurant (the Border Grill), their cookbooks (Mesa Mexicana and City Cuisine), or others' cookbooks. web page dated May 11, 1996.
How To make Spaghetti with Garlic and Olive Oil's Videos
Spaghetti With Olive Oil Chilli & Garlic
#yum #spaghetti #tasty
Spaghetti With Olive Oil, Chilli & Garlic
Servings - 2 - 3
INGREDIENTS
Water - 2 litres
Salt - 1 teaspoon
Ryca spaghetti - 250 grams
Ryca olive oil - 55 milliliters
Garlic - 1 1/2 tablespoons
Chilli flakes - 1 1/2 teaspoons
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Hot water - 80 milliliters
Parsley - 1 1/2 teaspoons
Parmesan cheese - for garnishing
PREPARATION
1. Take a heavy skillet, add 2 litres water, 1 teaspoon salt and bring it to a boil.
2. Add 250 grams ryca spaghetti and mix it well.
3. Bring it to a boil.
4. Boil for 5 - 7 minutes on medium heat.
5. Remove it from heat and strain the spaghetti.
6. Heat 55 milliliters ryca olive oil in a skillet, add 1 1/2 tablespoons garlic and stir well.
7. Add 1 1/2 teaspoons chilli flakes, 1/2 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
8. Then, add 80 milliliters hot water and mix it well.
9. Bring it to a boil.
10. Now, add the boiled spaghetti, 1 1/2 teaspoons parsley and mix it well.
11. Cook for 5 - 7 minutes on medium heat.
12. Remove it from heat.
13. Garnish with parmesan cheese.
14. Serve hot.
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Garlic Spaghetti - Spaghetti Aglio e Olio Recipe - Pasta with Garlic and Olive Oil
Learn how to make Garlic Spaghetti (Spaghetti Aglio e Olio)! Visit for more info and over 500 more original video recipes! I hope you enjoy this Spaghetti Aglio e Olio Recipe!
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Spaghetti Aglio e Olio #pasta #spaghetti #italianfood #asmr #reelsrecipe
Best SPAGHETTI AGLIO E OLIO
Spaghetti aglio e olio is one of the world’s top ten dishes and it’s not hard to understand why! With just a couple of ingredients and barely any time, you can serve up one of the most traditional Italian dishes that exists: Spaghetti aglio e olio. The most important thing to remember is to cook your pasta al dente and use the best quality extra virgin olive oil you can find. Give it an extra kick with fresh or dried peperoncino and it really is the perfect match.
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How to Make SPAGHETTI AGLIO E OLIO
INGREDIENTS:
Extra virgin olive oil
Fresh bunch of parsley
2 cloves of garlic (1 clove per person)
300g/10.5oz pasta
Rock salt
5-6 tablespoons extra virgin olive oil
UTENSILS:
Large pot
Stainless steel pan
Wooden spoon
Knife
Tongs
METHOD:
1. Spaghetti aglio e olio requires a large pot full of boiling water, so step one is to get this on the stove. Once it boils, add a pinch or two of sea salt.
2. While you are waiting you can prepare all of your ingredients. Finely slice the garlic cloves before cutting them into thin strips and then again into even smaller pieces.
Vincenzo’s tip: you can use a garlic press to cut the garlic into tiny pieces and this also creates a creamy texture which is perfect for your spaghetti aglio olio sauce.
3. Now, chop up the parsley into small pieces, making sure to cop the stems finely too!
4. Place your frypan on the stove and turn it up to a medium heat. Once it has started to warm add a generous amount of EVOO, and the garlic, gently mixing it into the oil using a wooden spoon.
5. Once this has simmered for around 3-4 minutes, get a ladle full of pasta water and add it to the garlic mix.
6. Keep an eye on the pasta cooking, and cook it between 30 seconds to 1 minute less than the packet instructions, before straining and adding it to the pan. You can use a set of long tongs to do this, adding a small amount of pasta water as you transfer the spaghetti.
7. Mix the pasta through the oil really well, before sprinkling a very generous amount of the chopped parsley into the pan and mixing again.
8. Increase the temperature on your stove to a HIGH heat and continue to stir for one last minute allowing the spaghetti aglio olio to really dance together in the pan and smother one another.
9. Now your pasta is ready!
HOW TO SERVE:
Twist a serving of pasta into a ladle and then transfer it onto a flat, round, plate. Sprinkle it with some dried (or fresh) chilli and then an extra sprinkle of parsley and pecorino cheese.
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