Tuesday, July 14, 2009

Linguine with Garlic and Oil p. 504

Ingredients: salt, EVOO, garlic, spaghetti of some shape or size, parsley.

The other day I happened upon a stellar shrimp recipe and wanted to cook a little pasta to go along with it. The recipe suggested a tortellini or other stuffed pasta, but I didn’t have any on hand, so I just boiled some spaghetti. I turned to this recipe to accompany the shrimp.

Basically, besides boiling the water and cooking the spaghetti, you cook the minced garlic in some olive oil. And pour it over the spaghetti. I topped mine with a little fresh parmesan that I had on hand. (I need my cheese.)

Overall it was fine, a little bit too oil-y tasting for me, and we ultimately threw out the left over garlic oil. But its an easy sauce to whip up if you want a light side dish.

Served with beer shrimp and a salad wedge with a herb vinaigrette.

1 comment:

  1. I found that Mr. Bittman uses more oil for cooking than necessary. Although olive oil is a good fat, but too much of it is unhealthy because it adds calories to your diet. I didnot find anything attractive about this dish, but he raves about it in all of his cookbooks- It is a Roman dish! I usually cut his oil usage by half to 3/4 in all of his recipes. Yes, every recipes. The "half to 3/4" rule also applies to many recipes with sugar in them. Paul.