Aglio Olio Recipe

One of my favourite spaghetti.

INGREDIENTS

• 3 button mushrooms, cut to small chunks (or sliced thinly, if you prefer)
• Fresh basil, oregano, thyme (if cooking without any added ingredients)
  
• Breadcrumbs (if cooking without any added ingredients)
• 13oz of dried spaghetti
• 1/2 cup of olive oil
• 4 garlic cloves, finely chopped
• 2 tablespoons of fresh parsley, finely chopped
• Salt and freshly ground black pepper to taste
  

Spicy Shrimp:

• 1 kg jumbo shrimp, peeled and deveined
• 1 lemon, juiced
• 1/4 cup chopped flat-leaf parsley (a couple of handfuls)
• 1 teaspoon crushed red pepper flakes
• 4 cloves garlic, crushed and peeled
• coarse salt, about 1 teaspoon
• 2 tablespoons ( a couple of generous drizzles) extra-virgin olive oil

STEPS

1. Combine shrimp with next 6 ingredients and toss to coat shrimp evenly.

2. Heat a large, non-stick skillet over medium high heat, then add half of the shrimp. Cook shrimp for 3 mins until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp.

Pasta Cooking Instructions

1. Bring a large saucepan of salted water to a boil and add the spaghetti. Stir well and boil rapidly for 8 minutes or until the pasta is al dente.

2. Meanwhile, combine the oil, garlic and chili in a small saucepan. Cook over a low heat for 7-8 minutes to allow the oil to absorb all the flavors. The garlic should become golden brown but don't allow it to burn.

3. Drain the cooked pasta and return it to the large saucepan over a very low heat. Make sure it's not a high heat because you don't want to dry out the pasta. Pour the oil mixture over the pasta and add the parsley. Mix thoroughly so all the pasta is well coated with the oil. Season with salt and pepper to taste and serve immediately.