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Carlo's Spaghetti Aglio e Olio Recipe

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This recipe for Carlo's Spaghetti Aglio e Olio, by , is from Grandma's Recipes and Reflections, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Newspaper

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup olive oil
3 to 4 garlic cloves, each sliced lengthwise into 4 pieces
2 anchovies
2 chili peppers, or more to taste
1/4 cup dry white wine
Salt to taste
1/2 cup minced Italian parsley
Extra-virgin olive oil for flavoring
1 pound dried or fresh shaphetti or spaghettini

Directions:
Directions:
Bring a large pot of water to a boil with 3 quarts of water and 3 T salt.
Prepare the sauce:
In a large skillet, heat the olive oil over medium heat. Add the sliced garlic, anchovies and chili peppers. Use a wooden spoon to stir the mixture, pressing occasionally with the back of the spoon, until the anchovies are broken up and blended into the olive oil. [The oil must not be too hot or it will fry the anchovies instead of allowing them to "melt" into the olive oil].
Remove the skillet from heat and add the wine, a good pinch of salt and half of the parsley. Mix well. Cook fresh spaghetti for 2 minutes, or fresh spaghettini for 1 minutes, or dried pasta according to package directions.
Drain well and add to the skillet.
Stir until the strands are coated with sauce. Garnish with the remaining parsley and serve.

Number Of Servings:
Number Of Servings:
4 servings

 

 

 

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