Pasta Aglio Olio is a hot topic in food blogs. I've seeing lots of "flogger" cook up their innovative pasta Aglio Olio. I couldn't wait a second longer to try making one of my own. Personally, I prefer my version with lots of seafood, but unfortunately I had none, except prawns. So, I added lots of vegetables. It's another option boost my meal with more greens.:)
When I told hubby I wanted to cook pasta for our dinner, he expected the pasta with gravy. Too bad, he's not fancy over pasta in this Aglio Olio style. He has not get used to it. But for me, as long as it's spicy, I can gobble down a big plate of it. :P
It's time for me to contribute to Presto Pasta Night founded by Ruth. The host of the PPN# 167 is Kirsten.
Linguine Aglio Olio
Linguine, quantity enough for 3
1 bulb of garlic, peeled and sliced thinly
10 dried chilies, dehydrated and cut into 2-3cm length
Half of yellow capsicum, seeded and sliced
18 medium-sized prawns, shelled and vein removed
5 Brussel sprouts, washed and diced horizontally
Salt to taste
1. Cook linguine in a pot of boiling water until al-dente. Drain and set aside.
2. Heat enough olive oil in a wok. Saute the garlic until low heat. Do not brown the garlic. Add dried chili and swift to medium heat. Stir in prawns. Follow by Brussel sprouts.
3. Toss in the linguine and capsicum. Stir fry to mix well. Sprinkle sea salt to taste before dish out.