Spaghetti Aglio E Olio Recipe

Topped with Bottarga di muggine

This amazingly tasty pasta is so simple to make and only slightly more involved than opening a jar. We top it with bottarga for an extra oomph!

ingredients:

1 pound spaghetti

sea salt

1/3 cup of super flavorful olive oil

5 garlic cloves or more even finely minced

freshly ground telicherry peppercorns

grated bottarga to finish with

equipment:

A Pasta pentola to easily be able to pull the pasta and reserve pasta water for sauce. A large pan to boil the pasta works as well. A saucier or a large frying pan.

instructions:

#1: Fill the pasta pot with enough water for a pound of spaghetti and boil. (Remember to keep the pasta water for the sauce.)

#2: In your saucier heat the olive oil until warm and has a nice shimmer.

#3: Add the minced garlic and a teaspoon of sea salt. Reduce the heat to as low as possible or turn off the heat. You are not cooking the garlic, more infusing the oil with garlic.

#4: Drain the spaghetti when al dente, and add to the oil and garlic. Grind the pepper over, about 1/2 teaspoon, and toss the pasta in the oil.

#5: Warm the pasta over medium heat and add about a 1/4 cup of the saved pasta water.

#6: Twist the pasta into a vertical tower with a 2 prong fork on a serving plate and top with shaved bottarga.

Enjoy!