Aglio E Olio Linguine
You simply can not go wrong with the combination of olive oil, garlic, chilli and parsley served on homemade linguini.
- Serves: 4-6 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 10 mins
500 g fresh home-made linguini (Click here for recipe)
6 cloves garlic, thinly sliced or crushed
1/2 C (125 ml) olive oil
1/4 tsp (1.25 ml) chilli, deseeded and finely chopped (I prefer using red pepper flakes)
freshly ground black pepper to taste
1/4 C (60 ml) chopped fresh Italian parsley
1 C (250 ml) finely grated Parmesan cheese
Bring a large saucepan filled with salted water to the boil. Add the linguini and cook until al dente. Drain quickly and place in bowl (if some of the cooking liquid is retained, this will help to ensure that the dish remains moist.)
While the pasta is cooking, heat the oil in a sauté pan. Add the the garlic and cook slowly until the garlic becomes a light golden brown colour, ensuring that the garlic does not burn. Remove from heat and
add the chilli (or red pepper flakes), salt and black pepper.
Add the parsley, the garlic flavoured oil, half of the Parmesan and stir until combined.
Serve topped with the remaining parmesan as garnish.