Spaghetti Aglio e Olio
1 serving
A refined emulsion of blanched garlic, olive oil, and pasta water coating spaghetti—soft and sweet rather than sharp.
Adjust▾
🌐Translate
⋯
| 100 g garlic, peeled and germs removed | Blanch garlic 4 times each | Blend garlic, oil & pasta water until silky | Cook spaghetti al dente, toss with emulsion |
| 120 g olive oil | |||
| 120 ml pasta water | |||
| 120 g spaghetti | |||
| Fresh parsley and cayenne pepper, to taste |
🌐Translate
⋯More
read left to right — each column combines what's behind it.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free