A favorite late-night snack all over Italy, spaghetti aglio olio (spaghetti with garlic and oil) is as delicious as it is simple to make. Ironically, Chef John from Food Wishes (an American) has the more traditional version while the other recipe (Italian) is a bit unorthodox. The addition of tomatoes isn’t very common but it’s a fantastic little dish.
1)For perfectly thin-sliced garlic, please see the movie "Goodfellas". Razor sliced thin, by mafiosa goombas in prison who have all the time in the world, but whatever....
ReplyDelete2)my version is: the day before, smush 2 garlic cloves per person in two tablespoons per person of olive oil in a jar and let it sit at room temperature (OJO! don't let garlic sit in oil outside the fridge more than 48 hours for food safety reasons).
So, do all the above in the first video, but don't cook the garlic. Just add the garlic infused oil (and the raw cloves to the cooked pasta. The bravest can eat the raw cloves. )
Another thing I do is buy Barilla (or other brand)capellini, the thinnest spaghetti. It cooks in 3 or so minutes, so I cook it in chicken broth (Gallina Blanca)for more flavor and again as in the recipe add some of the cooking liquid when I add the oil.
This pasta plus a few bits of fresh fruit and veg* every day and you can survive any financial crisis.
*This recipe is especially good with steamed then minced broccoli.
I have used garlic infused oil that sat around at room temperature for...forever. I didn't know this may be a health risk. I thought the oil kept it all kosher or whatever. I had no idea you run a risk of botulism. Yikes.
ReplyDeleteLeftbanker - it depends on how the oil garlic oil was prepared I believe. If it is poured over the garlic while it is very hot (just below smoking point I would assume) in a sterile bottle then I would guess all the bacteria would be dead.
ReplyDeletehere's one guy's take http://www.imafoodblog.com/index.php/2009/01/10/garlic-basil-olive-oil
Thanks. I'll have to try that one. How about this as a marketing tool for my blog: Read Leftbanker and avoid botulism!
ReplyDelete