Guest Post: Aglio Olio
My very first guest post is from a very special secret home cook... my husband! Occasionally Mikey will make me this dish and it is so delicious! I'm so glad he was willing to share this garlicky pasta meal on my blog. It's not the only thing he can whip up and I'm looking forward to his future post contributions!
***During my month spent in Europe I ate an absurd amount of aglio olio and noticed that it was different (and much spicier) than any served in the United States, even at authentic Italian restaurants. This was because in Europe the raw version of the crushed red chile flakes (called peperoncino) is used in the sauté, which is generally unavailable in the U.S.. I discovered, however, that the serrano chile is very close to the peperoncino both in heat and flavor.
12-15 garlic cloves (depending on size)
1 serrano chile (seeds and membrane taken out for mild version)
300ml chardonnay (or other dry white wine)
Parmesan to taste, freshly grated
One handful fresh chopped parsley
Red chile flakes
1 package of linguine (or spaghetti if preferred)
1. Thinly slice the garlic and serrano pepper.
2. Heat 3 tablespoons olive oil in a pan.
3. Reduce heat to medium and lightly saute serrano and 2/3 of the garlic in olive oil.
4. Add white wine and reduce heat to low.
5. Boil water in a pot for the pasta.
6. When wine reduction sauce is approximately half the original volume add 1/8 cup olive oil.
7. Heat 1 tablespoon butter in a separate saucepan and saute the remaining garlic on low heat.
8. Add butter-sauteed garlic to reduction sauce. When sauce is no longer runny after the wine is cooked out, it is ready to be served.
9. After the sauce is poured over pasta, add some extra olive oil from the pan to prevent dish from being dry. Add Parmesan and parsley to taste, and perhaps a dash of crushed red chili flakes if more heat is desired.
Note: When pasta is cooking add several dashes of sea salt to the boiling water. It reduces pasta from bloating and adds to flavor.