For the simple pleasures of southern Italy's exuberant pasta delights, start with a full-bodied flavourful olive oil then toss with garlic and tender shrimp. For a classic Aglio e Olio, omit the shrimp.
- Portion size 4 servings
- Credits : © CanadianLiving.com
- 1/2 cup extra virgin olive oil
- 7 garlic cloves minced
- 1 teaspoon salt
- 1 pinch hot pepper flakes
- 1 lb large shrimp peeled and deveined
- 12 oz spaghetti
- 1/3 cup chopped fresh parsley
Fill large pot (about 24 cups/6 L) with 20 cups (5 L) water and 2 tablespoons (25 mL) salt ; cover and bring to boil.
Meanwhile, in skillet, heat oil over low heat; cook garlic, salt and hot pepper flakes, stirring occasionally, for about 15 minutes or until garlic is light golden but not browned.
Increase heat to medium-high. Add shrimp to skillet; stir-fry for 2 to 3 minutes or until lightly pink and opaque. Fill pasta bowls with hot water to warm.
Meanwhile, add pasta to water, stirring to separate strands. Cook for 8 to 10 minutes or until tender but firm; drain and return to pot. Add shrimp mixture and parsley; toss to coat. Empty bowls. Spoon in pasta.