DOUG'S SPAGHETTI AGLIO e OLIO

 DOUG'S SPAGHETTI AGLIO e OLIO

 

 

My Spaghetti Aglio e Olio recipe is not gonna be healthful in any way, shape or form. So all you doctors, dietitians and nutritionists out there, please just shush!

In defense of this easy-to-make dish, let me just say that if you don't make a habit of eating all this pasta, butter and cheese on a regular basis, you'll probably be just fine. (As a professional sedentary musician, I know these things!)

I'm a garlic lover. And seeing that you've read this far, you probably are too. So please don't think you have to limit yourself to the amount of garlic recommended below.

In fact feel free to tweak this recipe to your heart's content as these ingredients and preparation directions are just a rough blueprint for all you creative epicures.

One last thing - if you don't know what pasta al dente means in the instructions below, please stop reading immediately, forget this recipe and go get yourself a can of Spaghettios.
 

DOUG'S SPAGHETTI AGLIO E OLIO

Ingredients:

• ¾ box of spaghetti

• minced garlic in squeeze bottle (or you can use 3 to 4 cloves)

• olive oil

• red pepper flakes

• salt & pepper

• pine nuts

• shredded Parmesan cheese

• fresh chopped parsley

Directions:

1. Prepare pasta al dente / drain off water – reserving about ½ of pasta water. Do not rinse pasta. Set aside.

2. In a large fry pan, put about 1/4” of olive oil plus two or three cloves of garlic (or about 5 squeezes of minced garlic – more, if you're a garlic fanatic.) Heat at high temp and keep stirring being careful not to burn garlic. After a few minutes, reduce heat to medium and add pasta.

3. Add just a little bit of the pasta water – it may appear “soupy” at first, but the excess water will evaporate.

4. Add red pepper flakes, parsley, salt and pepper. Keep stirring for about 5 minutes or until no longer "soupy."

5. Turn off heat and add Parmesan cheese. Mix well.

6. Serve immediately adding pine nuts and additional Parmesan cheese & parsley. Add a small amount of butter to each serving (salt to taste.)

7. Bark like a goose (just checking to see who all read to the very end!)