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A classic and fundamental Italian pasta dish that relies on the simple yet powerful combination of garlic, high-quality extra-virgin olive oil, and a kick of crushed red pepper. It's a quick, 20-minute meal that serves as a base for many other Mediterranean pasta recipes.
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Boil spaghetti in well-salted water. → Sauté very thinly sliced garlic and chili flakes in olive oil until just golden. → Add pasta water to the oil to create an emulsion. → Toss the pasta in the sauce over high heat to thicken. → Finish with fresh parsley and serve.
Boil spaghetti in well-salted water. → Sauté very thinly sliced garlic and chili flakes in olive oil until just golden. → Add pasta water to the oil to create an emulsion. → Toss the pasta in the sauce over high heat to thicken. → Finish with fresh parsley and serve.
A classic and fundamental Italian pasta dish that relies on the simple yet powerful combination of garlic, high-quality extra-virgin olive oil, and a kick of crushed red pepper. It's a quick, 20-minute meal that serves as a base for many other Mediterranean pasta recipes.
Bring a large pot of heavily salted water to a boil and start cooking the spaghetti.
While the pasta is boiling, slice the garlic cloves as thinly as possible.
Heat the extra-virgin olive oil in a sauté pan over medium heat.
Add the thinly sliced garlic and crushed red pepper flakes to the oil, allowing them to sizzle gently without burning.
When the edges of the garlic just start to turn golden brown, add about 1 cup of the starchy pasta cooking water to the pan and a pinch of salt.
Slicing the garlic very thinly is key to achieving the 'Goodfellas' style texture and flavor.
Using starchy pasta water is essential for creating a creamy sauce that clings to the noodles.
Vigorous tossing (mantecatura) is what makes the sauce come together by releasing the pasta's starch.
This recipe is a foundation; once you master it, you can easily add clams or shrimp.
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