My first attempt to cook Linguini Aglio Olio wasn’t a successful experience. Hubby commented that it was tasteless. He is not choosy in eating. So, when he said tasteless, the food must be bland. That was more than a year ago.
Since then, I’ve been thinking on how to enhance the flavor with the limited ingredients. One day when I was in a hypermarket, suddenly I realized the trick of Aglio Olio....thanks to the smoked garlic that I bumped into. Good quality of garlic should be the secret behind it. That was what popped up in my mind. Then, I started to think about another important ingredient, the dried chili flakes. Not to forget about the olive oil. So, in order to experiment my theory of delicious Aglio Olio, I just concentrated in these 3 ingredients, together with spaghetti and some fresh prawns. And……I’m glad that the result didn't disappoint me. The Spaghetti Aglio Olio is much more fragrant with smoked garlic and dried chili flakes. Now, hubby won’t complaint if I prepare Spaghetti Aglio Olio for his bento.
Spaghetti Aglio Olio
Spaghetti, quantity enough for 3
1 bulb of smoked garlic, peeled and sliced thinly
dried chili flakes
18 medium-sized prawns, shelled and deveined
generous amount of good quality olive oil
Salt to taste
1. Cook spaghetti in a pot of boiling water until al-dente. Drain and set aside.
2. Heat enough olive oil in a wok. Saute the garlic. Do not brown the garlic.
3. Stir in prawns.
4. Toss in the Spaghetti and dried chili flakes. Stir-fry to mix well. Sprinkle sea salt to taste before dish out.