"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Six Minute Aglio Olio Recipe

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This recipe for Six Minute Aglio Olio, by , is from Recipes I'd Make Again if I Didn't have OCD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Grandy
Added: Sunday, November 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 servings fresh angel hair pasta (or dried if you have an extra 2 or 3 minutes to spare)
1 T salt
3 T olive oil
4 cloves garlic, minced
1/2 - 1 t chili pepper flakes (depending on your heat tolerance)
1 lemon, zested
1/2 cup fresh parsley (regular or Italian), chopped finely
1/4 cup freshly grated Parmigiano Reggiano
1/2 t freshly grated black pepper

Directions:
Directions:
Bring a pot of water to a boil (then start the clock if you’re taking the challenge).
Add salt to the water, then add pasta. Cook according to directions.
In a sauté pan over medium high heat, add oil, minced garlic and chili flakes. Sauté for 1 minute, or until garlic just begins to turn golden. Remove from heat until pasta is cooked. Drain pasta, reserving 1/4 cup of the pasta water. Add pasta and reserved pasta water to sauté pan. Add zest, parsley and black pepper. Toss thoroughly and top with cheese.

Personal Notes:
Personal Notes:
Serves two hungry, impatient diners

 

 

 

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