Zanoog
07-15-2007, 11:55 AM
Garlic has so many wonderful health benefits, that I look for ways to incorporate it into our daily diet. Following these links is a recipe just acquired and tested. Yummy.
http://www.earthclinic.com/Remedies/garlic.html
http://www.ivillage.co.uk/health/comp/herb/articles/0,,181042_183722,00.html
Aglio Olio
Fantastic and so easy. * see notation at the end *
Ingredients:
Salt
1 pound spaghetti
1/4 cup extra-virgin olive oil (EVOO)
1 2-ounce container imported Italian anchovy fillets with red pepper flakes -- if you can't find these, use regular anchovies and add 1/4 to 1/2 teaspoon crushed red pepper flakes
6-8 large cloves garlic
1/2 cup finely chopped flat-leaf parsley
Freshly ground black pepper
Preparation:
Place a large skillet over medium-low heat *(don't want to burn the garlic), and go once around the pan with EVOO. Add anchovies, garlic, and pepper flakes, if you’re using them. Break up anchovies with a wooden spoon until they melt into the oil and garlic mixture.
Place a large pot of water over high heat and bring up to a boil. Once boiling, add some salt and then the pasta. Cook to al dente according to package directions. Right before draining, remove and reserve 1 cup of the pasta cooking water.
Add reserved pasta water to the skillet, then the spaghetti, parsley, lots of pepper and a little salt to taste. Toss together and cook for 1 more minute so that the pasta has a chance to soak up some of the sauce. Serve with chunks of crusty bread for mopping up the excess goodness.
Yields 4 servings
http://www.rachaelrayshow.com/?q=recipes/aglio-olio
* on her website it says to use medium high heat, but on her show, she said medium low heat. Use the medium low heat to saute the garlic and anchovies. If you balk at anchovies, the taste is only slightly seafood and more a nutty taste - really! We found it unnecessary to add extra salt.
http://www.earthclinic.com/Remedies/garlic.html
http://www.ivillage.co.uk/health/comp/herb/articles/0,,181042_183722,00.html
Aglio Olio
Fantastic and so easy. * see notation at the end *
Ingredients:
Salt
1 pound spaghetti
1/4 cup extra-virgin olive oil (EVOO)
1 2-ounce container imported Italian anchovy fillets with red pepper flakes -- if you can't find these, use regular anchovies and add 1/4 to 1/2 teaspoon crushed red pepper flakes
6-8 large cloves garlic
1/2 cup finely chopped flat-leaf parsley
Freshly ground black pepper
Preparation:
Place a large skillet over medium-low heat *(don't want to burn the garlic), and go once around the pan with EVOO. Add anchovies, garlic, and pepper flakes, if you’re using them. Break up anchovies with a wooden spoon until they melt into the oil and garlic mixture.
Place a large pot of water over high heat and bring up to a boil. Once boiling, add some salt and then the pasta. Cook to al dente according to package directions. Right before draining, remove and reserve 1 cup of the pasta cooking water.
Add reserved pasta water to the skillet, then the spaghetti, parsley, lots of pepper and a little salt to taste. Toss together and cook for 1 more minute so that the pasta has a chance to soak up some of the sauce. Serve with chunks of crusty bread for mopping up the excess goodness.
Yields 4 servings
http://www.rachaelrayshow.com/?q=recipes/aglio-olio
* on her website it says to use medium high heat, but on her show, she said medium low heat. Use the medium low heat to saute the garlic and anchovies. If you balk at anchovies, the taste is only slightly seafood and more a nutty taste - really! We found it unnecessary to add extra salt.