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Spaghetti in Garlic & Oil (Aglio e olio)


Thursday, January 01, 2004
Italian Entree
1 lb spaghetti
6 quarts water
1 T salt
3/4 c extra virgin Italian olive oil
8 cloves minced or pressed garlic
1 c flat-leaf Italian parsley, coarsely chopped
3/4 c pine nuts
1 can flat anchovy filets (optional, but very Italian and very good.. molto bene!)
1 can sliced black olives, drained
crushed red pepper
grated Parmesan or Romano cheese
Put pine nuts on cookie sheet and toast in 350-degree oven for several minutes, until they start to brown. Heat olive oil in skillet over low heat. Add garlic. Cook, stirring often, for about ten minutes. Heat must be very low so that the oil is barely bubbling and garlic does not brown. When garlic is soft, add pine nuts, parsley, olives, anchovies, and a few red pepper flakes. Turn heat up to simmer and stir all the ingredients together. Add anchovies and mash them with back of wooden spoon until they dissolve. Cook five more minutes.
Add spaghetti to rapidly boiling salted water and cook until done (about 8-10 minutes). Drain well. Shake off excess water while spaghetti is in colander. Pour spaghetti into large bowl. Pour sauce over it, add about two handfuls of grated cheese, and mix very well. Serve immediately.
Nutrition Facts:
Marc Sherman & Roseanne Bell
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