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Wednesday, October 26, 2011

Spaghetti Aglio Olio


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
Serves 3

Ingredients:
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

Steps:
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.
at

10 comments:

  1. WendyinKK October 27, 2011 at 12:06 AM

    Smoked garlic? So so long never see this leh. I do hope to bump into this.
    Glad it worked out well this time for you.
    I remember you commenting regarding the same problem on my blog when I posted something similiar. Actually hoh... if you saute the garlic dry enough on low heat (to let the garlic dry out properly) then only add the well drained cooked pasta, you will get it right. It's the absense of water that makes it fragrant.

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  2. daphneOctober 27, 2011 at 8:42 AM

    i didn't know one can get smoked garlic. I like what you said about the right olive oil can make such a difference as well.

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  3. kitchen flavoursOctober 27, 2011 at 11:00 PM

    Smoked garlic is really fragrant! And your Spaghetti looks delicious, my family would love this!

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  4. Cuisine ParadiseOctober 28, 2011 at 5:19 PM

    Your Aglio Olio look great esp with those big and juicy prawns! And I must agreed with you; garlic, chilli and olive oil do play the key issue on this dish :)

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  5. Noob CookOctober 31, 2011 at 10:49 AM

    sounds like a really good breed of garlic. your pasta looks great.

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  6. MnYfoodtalkOctober 31, 2011 at 2:03 PM

    Simple and nice recipe. Your photos look attractive too...

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  7. choi yenOctober 31, 2011 at 10:36 PM

    One of my favorite type of pasta!

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  8. tigerfishNovember 1, 2011 at 5:13 AM

    I bet this Aglio Olio is robust and flavorful!

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  9. AnonymousNovember 7, 2011 at 5:57 PM

    This is my favourite pasta cooking style. I never get tired of eating pasta cooked this way.

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  10. AnonymousDecember 1, 2011 at 4:50 PM

    Hi I love spaghetti Aglio Olio too. Never tried with smoked garlic. Definitely chlli and oil give taste to the dish. I would also add mushroom (dried shiitake), grated carrots, some veges, tomatoes and curry leaves. The leaves gives a fragrant and elevate flavours. Anything with seafood is good with tomatoes. Teany

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Hello food lover(s), thanks for putting up your comments.