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.
| 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 |
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.