Linguine aglio, olio e peperoncino

Yield: 4 Servings

Measure Ingredient
400 grams Linguine or spaghetti
4 \N Garlic cloves
1 \N Cayenne peppers fresh (better) or dried (up to 2)
½ \N Glass extravirgin olive oil
2 tablespoons Chopped parsley

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@...> on Apr 23, 1997

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