SPAGHETTI WITH OIL AND GARLIC (AGLIO E OLIO)
Provided by Food Network Kitchen
Categories main-dish
Time 26m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
- While the pasta cooks, combine the garlic, olive oil, 1 teaspoon salt and the red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
- Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.
CRAB LINGUINE WITH CHILLI & PARSLEY
Keep it simple with this restaurant-style dish that takes a few good-quality ingredients and lets them shine
Provided by Barney Desmazery
Categories Dinner, Main course, Pasta
Time 30m
Number Of Ingredients 8
Steps:
- Bring a large pan of salted water to the boil and add the linguine. Give it a good stir and boil for 1 min less than the pack says. Stir well occasionally so it doesn't stick.
- While the pasta cooks, gently heat 3 tbsp of olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably. Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine. Simmer everything until the wine and olive oil come together. Then take off the heat and add the brown crabmeat, using a wooden spatula or spoon to mash it into the olive oil to make a thick sauce.
- When the pasta has had its cooking time, taste a strand - it should have a very slight bite. When it's ready, turn off the heat. Place the sauce on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce.
- Off the heat, add the white crabmeat and parsley to the pasta with a sprinkling of sea salt. Stir everything together really well, adding a drop of pasta water if it's starting to get claggy. Taste for seasoning and, if it needs a slight lift, add a small squeeze of lemon. Serve immediately twirled into pasta bowls and drizzled with the remaining oil.
Nutrition Facts : Calories 546 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 1.06 milligram of sodium
SPAGHETTI WITH WHITE CRABMEAT,OLIVE OIL, CHILLI AND GARLIC
Quick, easy and delicious pasta dish best with fresh crab if possible, adding the brown meat will make it too mushy. From simply seasonal by Claire Macdonald from the Isle of Skye
Provided by lindseylcw
Categories One Dish Meal
Time 12m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- cook spaghetti for 6 - 7 minutes.
- drain and immediately mix in chilli, garlic and oil.
- Put in crab parsley, pepper and salt.
- mix thoroughly to allow crabmeat to warm through.
- serve as soon as possible.
Nutrition Facts : Calories 466.3, Fat 11, SaturatedFat 1.6, Cholesterol 47.6, Sodium 1154, Carbohydrate 58.6, Fiber 3, Sugar 1.9, Protein 31.3
SPAGHETTI WITH GARLIC, OLIVE OIL AND CHILE PEPPER SIMPLE!
I make this all the time and just love it. Please adjust pepper to your tastes. Also, we serve with fresh grated Parmigiano Reggiano and a good crusty french bread.
Provided by kiwidutch
Categories Spaghetti
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta in boiling, well-salted water, following package directions to avoid overcooking.
- While pasta is cooking, heat olive oil over medium-low heat in a large skillet and add garlic, cooking gently until garlic is soft.
- Remove from heat and stir in crushed chile pepper.
- The moment the pasta is ready, drain, reserving about 1 cup of the cooking water, and add pasta to skillet.
- Toss with oil and garlic until well mixed, adding some of the cooking water if pasta seems too dry.
- Add parsley and toss again. Correct seasoning and serve immediately.
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JAMIE OLIVER'S CRAB SPAGHETTI RECIPE - LOVEFOOD.COM
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- Finely chop the chilli, peel and finely chop the garlic, then add to a large heavy-bottomed pan with the olive oil. Fry for a few minutes, or until softened and golden.
- Stir in the brown crab meat and add the stock, then bring to the boil. Reduce to simmer and cook, uncovered, for 5 to 10 minutes, or until thickened and reduced to a nice sauce.
- Cook the spaghetti in a large pan of boiling salted water according to the packet instructions until almost al dente – it'll continue cooking in the sauce so it's important you don't overdo it.
- Reserving a cupful of the cooking water, drain and add the pasta to the sauce. Toss well and cook for a further 1 to 2 minutes. Note: The reserved cooking water can be added once you’ve tossed the pasta in the sauce if it needs a bit of extra moisture.
- Season the pasta with sea salt, black pepper and most of the lemon zest. Toss through the white crab meat and parsley leaves.
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