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The Hirshon Italian Linguine with Garlic, Oil and Chili Pepper - Linguine Aglio, Olio e Peperoncino

The Hirshon Italian Linguine with Garlic, Oil and Chili Pepper – Linguine Aglio, Olio e Peperoncino


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • 1 lb. dried Linguine (preferred) or use dried Spaghetti
  • ½ cup extra-virgin olive oil, or more to taste – preferably Calabrian
  • 7 garlic cloves, very thinly sliced
  • ½ to 1 ½ tsp. finely minced and de-seeded small fresh hot red peppers (Thai for REALLY hot, red Fresno or red Jalapeño for semi-hot) or use finely-minced jarred Calabrian chiles (very hot) or use standard red pepper flakes (kind of hot) (TFD prefers the non-traditional but delicious use of Aleppo pepper flakes – kind of hot with a cumin-like undertone)
  • Salt and freshly ground black pepper, to taste, plus more for the pasta water
  • Minced parsley, preferably Italian parsley, to taste

Instructions

  1. To prepare the linguine with garlic, oil and chili pepper , throw the pasta into plenty of well-salted water to taste and cook al dente, probably 8-10 minutes but taste it to be sure.
  2. Drain the pasta and reserve ¼ cup of the salted pasta water.
  3. Add the reserved pasta and pasta water, combine with the oil and seasonings until the starchy water and the oil emulsify. Serve immediately with minced parsley to garnish.
  • Category: Recipes

Nutrition

  • Calories: 668.83 kcal
  • Sugar: 3.1 g
  • Sodium: 343.1 mg
  • Fat: 28.76 g
  • Saturated Fat: 4.05 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 86.78 g
  • Fiber: 3.9 g
  • Protein: 15.21 g
  • Cholesterol: 0.0 mg
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