Wednesday, September 14, 2005

Olio e Aglio with Extras

Spaghetti Olio e Aglio (i.e. with olive oil and garlic) is a classic Italian recipe involving nothing more than just pasta, olive oil and minced garlic. Yet, there are times when Olio e Aglio in its purest form just will not do, especially when I'm looking for a one-dish meal. The extra ingredients (courtesy of whatever I can find in the freezer or fridge) which go well with olive oil and garlic are mixed into the pasta as well.
Prawn Fettuccine

Prawn, lean bacon and sliced button mushroom fettuccine was tonight's final result. Fettuccine would not have been my pasta of choice for this dish, being broad and better suited for pasta with lots of tomato sauce or creamy sauce, but I had run out of spaghetti. Still, the combination worked quite well.

I particularly loved the crispy bits of garlic lightly browned in the olive oil - be mindful of not burning the same as they will taste bitter and thoroughly ruin this wonderful dish. I usually scoop out the garlic bits from the pan when they are slightly golden with one to two tablespoons of the heated olive oil and place them into a small bowl, where they will continue to cook and brown. With the remaining olive oil, fry the lean bacon, sliced mushrooms and prawns, adding a pinch of salt and crushed red pepper for that extra zing.

At this juncture, I cannot but stress the importance of using good quality extra virgin olive oil for this dish (in fact the best you can afford) - you will definitely taste the difference in flavor as you slurp in the strands of spaghetti (or fettuccine). Oh, and don't hold back on the quantity of olive oil to be used in this dish (especially when adding other ingredients to the mix which will absorb the oil) so that there's enough to toss and coat the pasta. Olive oil is predominantly monounsaturated oil with very little or no cholesterol and generally reputed to be good for health - no guilty feelings when attacking this dish with gusto!

8 Comments:

Anonymous keiko said...

Hi eatzybitzy - this looks so good and I'm getting hungry!

9/14/2005 11:41:00 PM  
Blogger Skrat said...

Hi cath,
yep there is truly something amazing about pasta done Olio e Aglio style. I love it too esp with prawns! I usually prefer my pasta to be linguine instead of fettucini....cos it reminds me too much of our chinese "mee pok"!

9/15/2005 10:42:00 AM  
Anonymous Tan Choon Hee said...

Hi Catherine,
Sincere congrats on your new dish. It really makes my saliva droolling out of my mouth when I look at the pasta fillings with prawns so fresh. Hope to get a taste of it the next time you want to give us a treat at your place. Dad

9/15/2005 06:49:00 PM  
Blogger fooDcrazEE said...

Nice. U can actually leave garlic for last. sauteed everything, then add garlic to sauteed for a mo b4 adding the pastas.

Delish!

9/15/2005 08:15:00 PM  
Blogger eatzycath said...

hi keiko, thanks for dropping in, and thanks too for the encouraging words from the expert, no less :)

hi skrat, ur right, thicker version of 'meepok' Italian style!

hi Dad, dun worry, it will be served again at the dinner table very soon!

I knew I forgot to add something in that paragraph and thanks, foodcrazee, for reminding me - yup, I sprinkle the crispy bits of browned minced garlic right at the end (after sauteing everything) and mix them into the pasta. I generally prefer to saute the garlic first so that the olive oil incorporates some garlic flavor before I saute the other items.

9/15/2005 10:49:00 PM  
Blogger fooDcrazEE said...

cath, even if u sauteed the other ingredient first, then add garlic, u can still get the garlic taste incorporated in the oil.

However, i believe in individual style. As long as it tasty and every1 finish the food. *chuckle*

9/16/2005 03:47:00 PM  
Blogger babe_kl said...

so delicious! yumyumz

9/16/2005 05:34:00 PM  
Blogger eatzycath said...

I totally agree, foodcrazee, with the individual style, which makes cooking in the kitchen such an adventure :)

thanks, babe_kl !

9/16/2005 05:53:00 PM  

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