Thursday, April 07, 2011

spaghetti aglio olio e pepercino

Spaghetti AOP with Shimeji Mushroom.

As I mentioned in my last post that this month is a month of pasta. Therefore, I will post only pasta recipes. (I know that some of you prefer to read only Thai recipes in my blog but, at times, I am bored. I need distraction. Please, bear with me.)

Anyway, to me, Spaghetti AOP (Aglio Olio e Pepercino) is way too easy. I seriously think that it doesn't require any skills. Any (grown-up) one could be able to cook it. I personally like to cook it when I feel very lazy and I want a meal ready in 5 to 10 minutes. If you want to cook to impress someone with less effort this dish is the dish. All you have to do is to add "Mushroom" and/or "Shrimp". I choose "Shimeji" Mushroom because I like the way it presents itself on the plate. I really think this mushroom looks very clean, elegant and tasteful.

Find below my recipe which is inspired & combined by a few recipes from "The Silver Spoon - Pasta" Cookbook.

1 pound of dried Spaghetti or Capellini (Any kind of pasta that you like but I prefer long form pasta for this recipe.) 
1/2 cup of Extra Virgin Olive Oil (Use the best quality that you could afford.)
1-2 tablespoons of organic Garlic, finely chopped
1 tablespoon of fresh organic Red Chili, chopped & de-seeded (You can always use dried chili flakes.)
1 cup of Shimeji Mushroom, cleaned
Sea Salt & freshly ground Black Pepper 

For Garnish 
Fresh flat-leaf Parsley, roughly chopped 
Grated (Parmigiano-Reggiano) Parmesan Cheese (Optional)


Bring a large pot of water to the boil, add plenty of salt. Add pasta, cook till al dente. Drain and return to the pot.

Set a large saucepan over medium heat, add olive oil. Add garlic and red chili and cook till garlic is lightly browned. Add mushroom, sauté for a few minutes. Add a dash of sea salt and black pepper. Add cooked pasta and toss. Taste if more seasoning is needed. Sprinkle with chopped flat-leaf parsley, stir to mix well. Remove into serving plates. Sprinkle, if you like, with some grated parmigiano reggiano cheese (Some people like it plain without cheese.) Serve immediately.

Serve : 4-6


jane said...

that looked insanely good!

Kitchen said...

Thats a very nice in test and I like the design and its looked so awesome, Thanks for shearing this recipe here, its so yummy...

nose job said...

They looks delicious. Here the dish looks good.Thanks for the recipe.

Anonymous said...

If it ain't broke, don't fix it. Insalata Caprese could be made by 'anyone' as well, but that doesn't mean it's any less tasty. Sometimes simple dishes are classics because they just work, not because people doss about with them!