Ingredients ¼ cup extra-virgin olive oil, plus more if you want 5 plump garlic cloves, sliced (about 1/3 cup) ¼ teaspoon dried pepperoncino (hot red pepper flakes), or more to taste Hot water from the pasta-cooking pot ¼ teaspoon salt, or more to taste 1/3 cup chopped fresh Italian parsley 1 cup freshly grated Grana Padano Cookbook
Add the chopped prosciutto and cook, stirring constantly, until crispy and deep golden brown, about 4 minutes. Using a slotted spoon, remove the prosciutto to a paper towel-lined plate. Reduce the
This pasta can easily serve multiple purposes, either as a first course/light dinner or as a base for another pasta dish. Recipes will call for adding red pepper flakes or parsley to add a little

1. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup pasta cooking water. 2. Heat 1 tbsp olive oil in a pan over medium heat. Add mixed seafood in 1 – 2 batches. Sprinkle salt and pepper powder and cook for 3 – 4 minutes until just done (do not overcook). Remove to a plate. Bring down the heat to low.

Instructions. Fill a quart pot with salted water and bring to a boil. Add the pasta and keep separating the strands to avoid clumping. While the pasta is boiling, in a large cold skillet add 4 tablespoons of olive oil and the garlic slices. Start heating that over a medium-low heat until the garlic begins to sizzle. Meanwhile, 4 minutes after you add the pasta to the salted boiling water, warm the olive oil in a large pan over medium heat. Add the garlic and cook for 2 to 3 minutes, tossing until the garlic turns golden brown. . 270 399 324 371 30 149 17 173

spaghetti aglio olio recipe