"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Aglio Olio Recipe

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This recipe for Aglio Olio, by , is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Henry FitzPatrick
Added: Thursday, July 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pound spaghetti (fresh or dry--fresh is best)
Salt
1/2 cup extra virgin olive oil--or more, if necessary
8 cloves of garlic, finely sliced
1 T butter, more if necessary
Salt and freshly ground pepper to taste
Freshly Grated Parmesan cheese
1/4 cup chopped flat leaf parsley

Directions:
Directions:
Cook spaghetti in salted water until al dente.

Meanwhile, place olive oil and garlic in a skillet at room temperature and cook slowly over low flame, taking care not to burn the garlic. Stir occasionally until garlic starts to turn golden brown around the edges, about 10 minutes. Remove from heat.
When spaghetti is done, drain well and return pasta to pot. Add butter, salt and pepper and toss. Strain garlic oil onto pasta, and toss again, reserving garlic.
Turn pasta out onto plates; top with garlic pieces, fresh grated cheese and parsley. Serve at once.

Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Simple and delicious. Use the freshest ingredients possible, and you'll have a hit!

 

 

 

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