My grandma used to make a great dish of Linguine with garlic and oil. I would tell her how good it was and she used to tell me how easy it was to make. I used to love the way my grandmother’s house would smell when she was cooking There is nothing like the aroma of sauteed garlic in olive oil; make sure you get a good whiff, it’s one of the most distinctive fragrance’s in cooking and one you will never forget.
The dish has few ingredients but they must be chosen and prepared carefully to make it work. My only alteration is, I like using Angel Hair Pasta instead of the Linguine. The basic ingredients to serve a party of 4 are as follows.
* 1 pound angel hair pasta
* 1/2 cup extra virgin olive oil
* 4-6 garlic cloves, peeled & chopped
* 1/2 cup chopped fresh parsley
* Freshly ground pepper
* Grated Parmesan cheese
The star of the show is the Garlic. In a small pan, heat the olive oil. Add your crushed garlic and cook gently until a pale gold. Stir occasionally and make sure to not let it burn as the oil will taste bitter.
The salt is not for the dish, its for the water that boils your pasta. Sea Salt I think adds more depth and character for this purpose. Fresh herbs are always more vibrant than dried, although dried tend to have a more intense flavor. Adding additional spices like crushed red pepper, will heat up your dish and add depth and punch. Grating fresh Pecorino Romano and pairing your Angel Hair with a nice Malbec, like the varietal by Gato negro will bring joy to any dinner table.