There is beauty in the simplicity of this classic pasta dish Spaghettini Aglio e Olio. The clean flavor of the garlic and herbs ring true for those who prefer to taste and bite of pasta but don't want a sauce to overwhelm the experience.
Feel free to modify this recipe and add chicken or shrimp to the saute pan as well, or keep it simple.
10 oz cooked spaghettini
1 oz thin sliced garlic
1½ fl oz olive oil
2 fl oz white wine
.5 g sea salt
.5 g crushed black peppercorn
.25 g crushed red pepper
.25 g dried Greek oregano
1 g fresh thyme
2 tbsp chiffonade Italian parsley
3 chiffonade basil leaf
¼ oz minced anchovy
6 fl oz chicken stock
1 oz unsalted butter
While your pasta is boiling;
Place a large saute pan onto a medium high burner; add the olive oil and get it hot.
Add the garlic to the hot pan and quickly saute it till light golden brown.
Quickly add the anchovy, crushed and red pepper, fresh thyme and oregano and saute briefly
Add the white wine and reduce by half.
Reduce the heat.
Strain your pasta and add it to the sauteed garlic mixture and toss
Add the chicken stock, parsley and basil and mix lightly; reduce the stock and then add the cold butter (this is called mounting with butter)
Reduce the liquid in the pasta until it is almost gone.
Plate your Spaghettini Aglio e Olio and top it with freshly grated Parmesan cheese.