Wednesday, October 10, 2012

Carmela Soprano's Linguine with Garlic and Oil - Linguine Aglio Olio

Okay... time to get back to recipes.
There's probably some turkey left in the fridge.
But the potatoes and yams are all gone.
What to do for a starch...

No problem.


Dr. Jennifer Melfi not only can tell you what's wrong with you.
She can also feed you.
In Artie's The Sopranos Family Cookbook there's a chapter by Dr. M.
Rage, Guilt, Loneliness and Food.
There are a few pages about "Guilty Eaters", "Angry Eaters" and "Single Eaters".
Well, ignore the title and that stuff.
The recipes, like Linguine Aglio Olio, are okay.
Really.


Al dente means the pasta is tender yet firm to the bite.
Dr. M. used 1 small peperoncino, crumbled, instead of the crushed red pepper.
The butcher already thinks I'm hilarious when I ask for veal.
I didn't ask the produce guy for peperoncino.
I don't need any more of a reputation.


                        Linguine Aglio Olio 

Serves 4

In a large skillet pour
1/3 Cup Extra Virgin olive oil
Add
2 to 3 Tablespoons minced garlic
1/2 teaspoon crushed red pepper
Cook, stirring over low heat for 3 minutes or less.
You want the garlic to be lightly golden.
Stir in
1/4 Cup chopped fresh flat-leaf parsley
Turn off the heat.

In a large pot place
4 quarts water
salt to taste
Bring to a boil.
Add
1 pound linguine
Cook, stirring frequently, until the pasta is al dente.
Set aside 1 Cup of the cooking water.
Drain the pasta and add it to the garlic and oil in the skillet.
Cooking over medium heat, toss the pasta until it is coated.
Add as much water as needed if it seems too dry.
Serve immediately.


Would I make Linguine Aglio Olio again?
Sure.
It's a handy recipe when you have to make something quick.
I mean, who doesn't have olive oil and garlic in the house?
Aglio Olio also works with spaghetti.
And other pasta.
Well, maybe not pastina.


One recipe down.  Seventy-seven more to go.  

No comments:

Post a Comment