Tonight I made linguine with a toasted walnuts "sauce" of walnuts, breadcrumbs, garlic, shallots, red pepper flakes, and parsley topped with a little (lot) pecorino romano. It was fine, but something about it wasn't perfect. Probably could have used a lot more shallot and garlic, or maybe I liked my aglio olio a lot more than I realized.
6 comments:
I like it that you cook, Briggeth.
here's an aglio olio recipe that's so good, it'll knock your socks off:
1 pound linguine
5 cloves garlic, minced
1/4 teaspoon crushed red pepper (2 pinches or a couple of shakes)
1/4 to 1/3 cup extra-virgin olive oil
*5 anchovy filets
A handful fresh flat-leaf parsley, chopped
Freshly ground black pepper, to taste
Cook pasta until it's al dente. In a large skillet over medium heat, cook garlic and pepper in oil until garlic speaks. Add anchovies and stir them in oil with a wooden spoon until they disappear. Toss drained pasta into this pan. Coat the pasta evenly with the garlic and oil and anchovies. Add parsley and black pepper. Toss and taste.
the star next to "5 anchovy fillets" is to note that anchovies will not make your pasta taste fishy and are in fact used a lot in italian cooking for flavor enhancement.
New Rule: No anonymous recipes. We need to know who gets the blame or credit.
Also, does everyone realize how much skillet a lb of linguine takes up? It's a LOT.
I bet those anchovies make it good. Barring the discovery of a different pasta recipe (to avoid too much aglio olio in my life), this is what we're having next week.
Brigham, this is Cindy, I didn't make those last comments, I don't know how to cook. You've been cooking a lot lately on your blog. Is this turning from a funny blog about cats to a cooking blog?
Just wait for when I cook a cat.
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