©2010
AuthorDartagnan"the classic, simple garlic & oil pasta, prepared by Chef Bloom himself"
Start by prepping ingredients. Thinly slice peeled garlic, chop Italian parsley leaves, zest and juice lemons, micro-plane Parmigiano.
Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, just tender but not mushy, about 8 minutes. Check for doneness. Remove from heat.
While pasta is cooking. Add a couple tablespoons of olive oil to a heating sauté pan and let heat slowly to medium heat. Add garlic and let sauté to light golden and tender, do not let brown. Next add red pepper flakes and sauté to infuse oil, stirring or shaking pan.
Strain pasta, reserving 1/2 cup of pasta water. Add the pasta to the sauté pan with garlic mixture. Mix well.
Add rest of olive oil and let heat. Fold in zest and juice to taste (juice is excellent when pairing with seafood or veal, you can omit, if desired).
Add parsley, raise heat slightly, add wine, stir and fold well to deglaze (clean pan of fondant that is stuck to pan).
Add small amounts of pasta water until pasta is silky smooth.
[chef’s note: especially with seafood, but consider incorporating any pan juices from your cooked protein at this point]
Now fold in Parmesan until completely incorporated.
Remove from heat, add cubed butter a few cubes at a time, stir well to melt and incorporate completely.
Adjust seasonings to taste.
Plate individual servings or transfer to large serving bowl. Garnish with more Parmesan and fresh fine chopped parsley.
Ingredients
Directions
Start by prepping ingredients. Thinly slice peeled garlic, chop Italian parsley leaves, zest and juice lemons, micro-plane Parmigiano.
Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, just tender but not mushy, about 8 minutes. Check for doneness. Remove from heat.
While pasta is cooking. Add a couple tablespoons of olive oil to a heating sauté pan and let heat slowly to medium heat. Add garlic and let sauté to light golden and tender, do not let brown. Next add red pepper flakes and sauté to infuse oil, stirring or shaking pan.
Strain pasta, reserving 1/2 cup of pasta water. Add the pasta to the sauté pan with garlic mixture. Mix well.
Add rest of olive oil and let heat. Fold in zest and juice to taste (juice is excellent when pairing with seafood or veal, you can omit, if desired).
Add parsley, raise heat slightly, add wine, stir and fold well to deglaze (clean pan of fondant that is stuck to pan).
Add small amounts of pasta water until pasta is silky smooth.
[chef’s note: especially with seafood, but consider incorporating any pan juices from your cooked protein at this point]
Now fold in Parmesan until completely incorporated.
Remove from heat, add cubed butter a few cubes at a time, stir well to melt and incorporate completely.
Adjust seasonings to taste.
Plate individual servings or transfer to large serving bowl. Garnish with more Parmesan and fresh fine chopped parsley.