Spaghetti With Garlic & Olive Oil Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Extra-virgin olive oil,
12: Garlic cloves, thinly
Sliced,
1/2 tsp: Red chile flakes,
1/2 tsp: Salt,
1/2: Lemon,
1 bunch: Italian parsley, chopped
1 lbs: Spaghetti,
Garlicky Breadcrumbs,
Directions:
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.
Recipe By : Evan Kleiman and Viana La Place, Cucina Rustica
From: Date:
Source from luhu.jp
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.
Recipe By : Evan Kleiman and Viana La Place, Cucina Rustica
From: Date:
Source from luhu.jp
Tags
Pasta