| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 400 |
g |
Linguine or spaghetti |
| 4 |
|
Garlic cloves |
| 1 |
|
Cayenne peppers fresh (better) or dried (up to 2) |
| 1/2 |
|
Glass extravirgin olive oil |
| 2 |
tb |
Chopped parsley |
INSTRUCTIONS
I've been reading trough the recipe archives in the last few days and found
a recipe for aglio, olio e peperoncino pasta. The recipe posted by Eileen
is, as she states a bastardized version, so I thought to post a more
traditional version in.
While cooking linguine "al dente" in salted boiling water peel and slice
the garlic cloves, and the peppers. Warm the oil in a saucepan and add the
sliced garlic and peppers. You have two choices; fry till garlic is light
brown and turn the heat off or heat the oil on very low heat so the garlic
and pepper will not really cook but just give their taste and heat to the
oil. The second method gives a sweeter taste as the garli does not "burn"
but is equally hot. Drain the pasta mix with oil and spices and sprinkle
with parsley. You can sustitute cayenne with any other ripe (red) pepper.
Posted to CHILE-HEADS DIGEST V3 #303 by Alberto Chinali
<chinali@dbbm.unina.it> on Apr 23, 1997
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