黑白大廚料理復刻篇👉🏻蒜香橄欖油義大利麵 Spaghetti aglio e olio

👉🏻
將4到5個蒜頭放入碗中
加水微波30到40秒，聞到蒜香即可
取出蒜頭，加入少許鹽、水
倒入橄欖油稍微蓋過蒜頭，用均質機打勻備用
燒一鍋水，加鹽後放入麵條煮4到5分鐘
然後將麵條取出放入鐵盤，淋上特級橄欖油
攪拌均勻並緊密蓋上
(沒有第二個鐵盤可以使用保鮮膜替代）
在鍋中開小火，冷油加入蒜末，慢煎至金黃色
轉中大火，加入少許鹽、辣椒和蒜頭醬再加入一勺煮麵水
將義大利麵加入鍋中拌炒，再加巴西力再次拌炒
起鍋前確認麵條的軟硬度和鹹度
最後，盛盤並撒上帕瑪森起司，即可享用！

🥦 材料 ingredient

義大利麵spaghetti
蒜頭 garlic 9~10 cloves
特級初榨橄欖油 EVOO
辣椒 chilli
鹽 salt
巴西利 parsley
帕瑪森起司parmesan cheese
檸檬 lemon (optional)

🍳 64/ 100
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Recipe ref: Taesung Kim, Ray

👉🏻
Place 4 to 5 cloves of garlic in a bowl, add water, and microwave for 30 to 40 seconds until you smell the garlic. Remove the garlic, add a pinch of salt and water, then pour in enough olive oil to just cover the garlic. Blend until smooth and set aside.
Boil a pot of water, add salt, and cook the pasta for 4 to 5 mins. Once cooked, remove the pasta and place it in a metal dish, drizzle with extra virgin olive oil, stir to combine, and cover.
In a pan, start on low heat with cold oil and add the minced garlic, sautéing until golden brown. Increase to medium-high heat, add a pinch of salt, chili flakes, and the garlic oil, then stir in a spoonful of pasta water. Add the pasta and toss to emulsify, then add the basil and toss again. Before serving, check the pasta for doneness and adjust salt if needed.
Finally, plate the pasta and sprinkle with Parmesan cheese, and enjoy!