Spaghetti Aglio E Olio Recipe From the Sandbar
As the saying goes, the way to a man’s heart is through the stomach. That’s also true for women, according to a 2015 Drexel University study. With Valentine’s Day on the horizon, it’s time to start thinking about how we can wine and dine our significant others (or ourselves—singlehood deserves equal celebration). For this week’s recipe, we have a delicious spaghetti aglio e olio pasta from the Sandbar. With no carb spared, this savoury dish has a little bit of spice–a hint to what may follow this meal. Roll up your sleeves, pour a glass of wine, and add this comforting dish to your love-day menu. That’s amore.
5 ounces spaghetti noodles (from semolina flour)
¼ cup extra virgin olive oil
1 1/2 teaspoons crushed chili flakes
¼ cup roasted garlic cloves
1.5 tablespoons raw garlic (minced)
1/3 cup preferred white wine
1 1/4 teaspoons kosher salt
1/3 cup cold-water baby shrimp (125/175 size)
10 teaspoons Italian parsley (chopped)
2 1/2 tablespoons grated Parmesan (Padano or Reggiano)
Bring 3 litres of heavily salted water to a rolling boil. Add spaghetti and cook for exactly 8 minutes. Stir twice, to prevent the spaghetti from sticking.
While the spaghetti is cooking, preheat a 10-inch sauté pan on medium. Add oil, chili flakes, and both types of garlic; sweat for 2 minutes.
Deglaze with white wine, let reduce, and evaporate by 50 per cent. Once the spaghetti is cooked, transfer to sauté pan. Season with salt.
Add shrimp meat to pasta and cook on low heat for 1 minute. Spoon 1/4 cup pasta water over spaghetti to bring dish together.
Add chopped parsley and Parmesan to pan. Toss well. Taste and enjoy.