- Use well-salted water to cook the spaghetti – this is a light dish with not much seasoning, hence it is essential the spaghetti tastes a little salty. Tip from NoobCook!
- Use sufficient olive oil – too little and the dish will be dry and hard to swallow, too much and the dish will be too queasy to digest.
- Use lots and lots of garlic, and cook them to golden-brown perfection. They must be cooked very, very gently in oil so they will release their flavours and turn to a nice golden brown colour. Burnt garlic is yucky!
Aglio e Olio with Fresh Prawns (serve 2)
7 tablespoon olive oil
3 huge garlic cloves, diced finely
1 chili padi, seeds removed and sliced thinly (optional)
10 large prawns (if the prawns are small, use more prawns),
de-shelled and de-veined
Salt and freshly ground black pepper
Freshly chopped parsley to serve
- To cook an aglio e olio, prepare everything before starting to cook. The garlic requires a lot of attention so it may be difficult to multi-task while cooking the garlic.
- A rule that I used when cooking pasta for aglio e olio: 1 litre of water to 1 tablespoon of table salt. This will salt the pasta well and most of the time I didn’t need to add additional salt to the overall dish. Do note that this rule applies only for aglio e olio dishes! Other pasta dishes I’ll only use 1/2 tablespoon of table salt.
- I’m not a huge fan of chili so this dish is not very spicy (plus I always removed the chili seeds, which is the main source of heat for chili). If you like the dish to be extra hot, do use more chilli than specified.
- The most important thing: trial and error! My pasta requires about 8-10 minutes to cook, so I started to cook the garlic only after I added the pasta into the hot water. If your pasta requires a longer time to cook, start cooking the garlic later and vice versa. If the garlic is already cooked but the pasta is not ready, remove the frying pan from the heat and reheat the garlic gently when the pasta is almost cook.