Billy's Spaghetti Aglio e Olio for One or Two

"Not your traditional Aglio e Olio. It has anchovies, almonds and lots of garlic! If you don't like anchovies - leave them out! If you don't like garlic - What's the matter you!!!"
 
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photo by Billy R. photo by Billy R.
photo by Billy R.
Ready In:
30mins
Ingredients:
9
Yields:
1 Huge Portion
Serves:
2
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ingredients

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directions

  • Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving ½ cup pasta cooking liquid.
  • Pour the olive oil into a cold skillet and sprinkle the sliced garlic over the surface. Cook over medium heat to slowly toast garlic, about 3 minutes.
  • Add the anchovy fillets and cook over a low heat for another 3 minutes. Be careful that the garlic does not burn! If you must take the pan off the heat do!
  • Add the olives, half the parsley, and the red pepper flakes and cook for another minute. The anchovy fillets will be pretty much dissolved by now – that’s good!
  • Add the drained spaghetti and half the almonds to the pan and gently mix it all together. If it seems too dry add some pasta water a little at a time.
  • Pour the spaghetti mixture into a bowl and sprinkle the remaining almonds and parsley on top.
  • Serve with freshly grated parmesan.

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RECIPE SUBMITTED BY

I am an Artist and retired museum curator living in beautiful Merida, Yucatan, Mexico. Merida was named the American Capital of Culture. It is a vibrant city with so much Art, Music and great food it is almost overwhelming!
 
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