Spaghetti Aglio, Olio e Peperoncino (Spaghetti with Garlic, Olive Oil and Peppers, a classic recipe from the south of Italy)
Alessandro Mancuso, formerly of Al Dente, Hyatt Regency Guam
1 oz fresh garlic, sliced
1 oz anchovy fillets in olive oil (in a tin)
1 oz fresh red chilis, sliced
6 Tbs extra virgin olive oil
salt & black pepper
fresh italian flat parsley, chopped
and of course grated parmesan cheese or even better, pecorino cheese
fresh basil leaves, deep-fried
fresh tomato, diced
8 oz dry spaghetti (Chef Mancuso recommends De Cecco Or Barilla brands)
(even better, do it yourself with this recipe)
7 oz durum wheat flour
2 1/2 cups of water
1 Tbs olive oil
Boil, in a high rimmed pot, 1 1/2 gallons of water that has been seasoned with rock salt.
In the meantime, in a large sauce-pan, sauté with 4 Tbs extra virgin olive oil, the garlic, fresh chili & anchovy fillets until they become a nice brown color and the anchovies have dissolved completely. Add salt & black pepper (to your taste).
Pour the spaghetti in the boiling salted water for 10 to 12 minutes (depends on pasta manufacturer). Cook until al dente. Drain the spaghetti and pour in the sauce. On a high flame, add the remainig extra virgin olive oil, parsley, parmesan cheese and serve immediately with the garnish of deep-fried basil and fresh tomato.
Chef Allesandro says jokingly that this is great after a big night drinking!
[guamdiner.com note: please drink and eat responsibly]
Yield: 2 Servings
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