Spicy Aglio Olio #phopbylinimohd #batch18. Meanwhile, heat the olive oil in a large saute pan over. A MODEST DISH BECOME A CLASSIC ITALIAN. The Cavalcanti's recipe provided Vermicelli, a thickened version of Spaghetti, but Jeanne Caròla Francesconi, another.
Quick spaghetti dish with garlic, olive oil, chili & finished off with parmesan.
Spaghetti with garlic and olive oil was, by far, my Italian grandfather's favorite dish and I ALWAYS think of him whenever I make it!
For those of you with anchovy phobia, this dish works great with or without them.
Bahan-bahan diperlukan buat Spicy Aglio Olio #phopbylinimohd #batch18 :
- Sediakan 150 gm Spaghetti.
- Sediakan 1.5 liter air untuk merebus spaghetti.
- Sediakan 100 gm Udang sederhana besar.
- Siapkan 4 jejari isi ketam / crab stick.
- Siapkan 3 ulas bawang Putih.
- Siapkan 3-5 tangkai cili kering (ikut rasa).
- Siapkan Beberapa tangkai daun Parsley (kalau tiada boleh gantikan dengan daun sup).
- Siapkan 1 ketul kuib pati ayam.
- Sediakan Sedikit garam.
- Sediakan Sedikit lada sulah.
- Siapkan Sedikit daun parsley kering (optional).
- Sediakan Sedikit minyak masak untuk merebus spaghetti dan menumis bahan-bahan.
Be sure to adjust your salt accordingly if using the anchovies, because they add a lot of saltiness on their own. Jumbo shrimp come together with olive oil, garlic & red pepper for heat. Have you downloaded the new Food Network Kitchen app yet? Heat a large, nonstick skillet over medium-high heat, then add half of the shrimp.
Langkah memasak Spicy Aglio Olio #phopbylinimohd #batch18
- Mula-mula rebuskan 1.5 liter air, masukkan sedikit garam & minyak masak.
- Bila air sudah menggelegak, masukkan spaghetti dan kacau sekali-sekala. Rebus dalam 11-13 minit sehingga ‘al-dente’. Kemudian toskan spaghetti, jangan lupa ambil dalam semangkuk air rebusan spaghetti tadi untuk tumisan nanti. Ketepikan seketika..
- Sementara tunggu spaghetti tadi siap direbus, kita boleh hiris bawang putih, daun parsley/sup dan juga cili kering. Udang dibersihkan dan juga boleh hiris jejari isi ketam siap-siap..
- Panaskan sedikit minyak masak. Bila dah panaskan tumiskan bawang putih. Bila dah naik bau, boleh masukkan udang. Masakkan udang sekejap dan kemudian angkat udang sahaja dan ketepikan..
- Bila sudah keluarkan udang, bila bawang putih sudah kekuningan/ sedikit garing, masukkan cili kering, tumiskan sebentar. Kemudian, masukkan semangkuk air rebusan tadi yang kita simpan ke dalam kuali. Masukkan juga 1/2 ketul atau seketul kuib pati ayam..
- Kemudian, masukkan spaghetti & jejari isi ketam. Kacau sebatikan. Kemudian, masukkan sedikit garam, lada sulah dan daun parsley kering (jika ada). Kacau sehingga sebati. Rasa secukup rasa dan dahh siapp!.
Remove shrimp to a warm platter and repeat process with remaining shrimp. Return pan to stove and reduce heat to medium-low. No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter.