AGLIO E OLIO
The World's most delicious food cake drink
#AGLIO #E #OLIO
This Olive oil and Garlic Fettuccine known as Aglio e Olio in Italian is a customary pasta dish starting in Naples known for its effortlessness
Fixings
1 lb fettuccine uncooked, or any pasta
3/4 glass olive oil
1 head garlic stripped and cut
2 tsp red pepper pieces
1/2 tsp salt or to taste
1/2 tsp pepper or to taste
1/2 glass parsley new, cleaved
Discretionary garnishes
1/2 glass Parmesan cheddar newly ground
lemon squeeze crisply pressed
Directions
Heat a substantial pot of water to the point of boiling and vigorously salt it. Include the fettuccine and cook until still somewhat firm, or marginally underdone.
While pasta is cooking, heat the olive oil in a substantial profound skillet or saute container over medium warmth.
When the oil is stewing include the garlic cuts and the red pepper pieces and blend. Cook until the garlic turns marginally brilliant darker. Season with salt and pepper.
Lower the warmth to a medium-low and include the cooked pasta, depleted and the parsley and hurl. On the off chance that the pasta is too dry include a portion of the pasta water, about a large portion of a container.
Embellishment with lemon juice and newly ground parmesan cheddar.
