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Spaghetti Aglio e Olio

Posted by on Dec. 16, 2013 at 6:06 PM
  • 1 Replies

Spaghetti Aglio e Olio  --  this has been my signature dish for ten years. Tyson calls it Garlic Pasta and requests it weekly. My recipe is from a Rachael Ray cookbook (one of her first), but it is a bit different from this one - I'll have to try the ladle-ful  of water trick...

http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/dinner-recipes/spaghetti-aglio-e-olio


  • Salt
  • pound spaghetti
  • tablespoons extra-virgin olive oil (EVOO)
  • anchovy fillets
  • cloves garlic, chopped
  • Crushed red pepper, to taste
  • Black pepper, to taste
  • A couple of generous handfuls chopped parsley

directions

  1. Bring a pot of water to a boil, salt it, add the spaghetti and cook until just shy of al dente. Drain, reserving a ladleful of the pasta cooking water.
  2. Meanwhile, in a large skillet, heat the EVOO, 4 turns of the pan, and the anchovies over medium heat until the anchovies melt, about 1 1/2 minutes. Lower the heat and add the garlic; season with the crushed red pepper and black pepper. Let the garlic cook gently in the anchovy oil, stirring. Add the reserved pasta cooking water and the parsley, then the pasta. Season with more black pepper and toss the pasta for 1 full minute to absorb all the flavors.
by on Dec. 16, 2013 at 6:06 PM
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Replies (1-1):
cjsmom1
by Platinum Member on Dec. 16, 2013 at 10:41 PM

I've never eaten anchovy

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