with illeana barcia
Spaghetti
Starchy pasta water are tears from the pasta Gods. Make sure you always save your pasta water. It makes a difference texture wise and flavor wise, in any sauce really. This pasta dish has olive oil, garlic, parsley, crushed red pepper and lemon. Not the traditional spaghetti aglio e olio which wouldn't have lemon. The lemon balances with the crushed red pepper flakes. Olive oil is the base of this dish so a nice light olive oil would keep that pasta bright and also rich. Taking that first bite of pasta right when the last drop of parmesan cheese hits the plate, heaven.
Ingredients
- 1 box of linguine
- 6-7 garlic gloves, chopped or very thinly sliced
- 1/4 cup chopped parsley, large chop
- 2 tbsp butter
- Olive oil
- Grated parmesan cheese
- Salt & pepper to taste
- Save 2 cups of pasta water
What To Do
Step 1 - Bring a large pot of water to a rapid boil. Put in the pasta and constantly stir it. Make sure to salt the pasta water. Cook pasta according to package. Strain and save 2 cups of pasta water.
Step 2 - Once the pasta is strained and put the pot back on the stove over medium heat. Add in olive oil, butter and garlic. Once translucent toss the pasta in all together. Make sure it is extremely hot.
Step 3 - Add the pasta water to the dish. Let cook for 2-3 minutes and stir. Add the parmesan cheese then very last minute the chopped parsley. Serve immediately with extra cheese and crushed red pepper. Enjoy!
Chef's Notes
- Sub out the pasta for angel hair, spaghetti, pappardelle, or mafaldine.
- Make creamier by adding more pasta water and cheese in the beginning to get thicker, then add pasta and mix.
- Add olive oil, garlic, crushed red pepper to a pan and let the garlic and crushed red pepper cook. At the very last minute add the parsley, mix with the pasta. Bam. Delish.
- Serve with some cutlets and a veg.
