spaghetti aglio e olio

Most Italians cook this with their eyes closed..lol!
Believe me..I tried many..many times cooking this without much success :(
but today I'm so happy that I finally got it right
yeay! ;)

I've discovered the secret to a delicious meal of spaghetti aglio e olio lies
in the cooking of the pasta itself
the manufacturer may have their say as to how long to cook it
whether you want it "el-dente" (firm) or soft
seriously.."cook it as you like it" is my best advice! :)


so lets get started!

you need to use 2 stoves side by side for this recipe



cooking the spaghetti

on one stove half-fill a medium pot with water and bring it to boil

when the water has boiled toss in 1 Tbsp of salt and 150g of spaghetti

cook until you get the tenderness that you like best!

scoop 1 cup of pasta water and drain the rest



cooking the garlic sauce

on the other stove place a medium saucepan and pour in 2 Tbsp extra virgin olive oil

then finely slice 4 cloves garlic and toss this into the pan

over small fire allow the garlic to infuse with the cold olive oil

 saute till the garlic becomes golden pale in color NOT brown

then add in fresh chopped parsley and water from the pasta

simmer the garlic soup until it becomes half the amount

add in the drained spaghetti into the garlic soup

sprinkle black pepper and toss the spaghetti in the soup for a few minutes

off the fire and serve hot

buon appetito!