Linguine all'aglio, olio e peperoncino

| By: Ahanu Banerjee |

Pasta all’aglio e olio originated in Naples and is typically made with spaghetti. I like to make it with linguine, which is a partially flattened variant of spaghetti that originated in Liguria (in northwest Italy) and literally translates as “little tongues.” Aglio e olio is especially convenient for the quarantine because it calls for few ingredients, it’s forgiving and quick to throw together, and it results in an incredibly tasty meal. This recipe can be made vegan in a pinch by omitting the cheese.

Ingredients

Yield: 2-3 portions

Prep time: 15 minutes

Cooking time: 20 minutes

• 225g (½ pound) dry linguine or spaghetti pasta, preferably bronze-cut

• Water for cooking

• Salt for pasta water (about 10-12 grams per liter)

• Propylene glycol alginate (PGA) or other emulsifier (optional)

• Sea salt for seasoning

• Extra-virgin olive oil

• 3 to 6 cloves fresh garlic, thinly sliced (or minced, if your knife isn’t sharp)

• Peperoncino (red chili) flakes to taste – may substitute black pepper

• 120mL (½ cup) finely chopped Italian (flat-leaf) parsley

• 5mL (1 tsp) fresh lemon juice (optional)

• 120mL (½ cup) Parmigiano-Reggiano or similar cheese, finely grated

Cooking Instructions

Cooking the Pasta*:

1. Bring a large pot of water to a rolling boil. If your water source smells or tastes poor, use filtered water; it will make a difference.

2. Reduce the heat slightly and add salt to the boiling water. Taste it if you’re unsure; a good rule of thumb is that the water should taste like the sea, but no saltier.

3. Cook the pasta until al dente, stirring occasionally. Ignore the instructions on the package and check it periodically after about 5-6 minutes. It should be fairly firm and have a small sliver of white in the middle when you bite into it.

4. Reserve about 120mL (½ cup) of starchy, salty pasta water. If you don’t have an emulsifier, save a bit more water (175mL or ¾ cup). Drain the pasta in a colander.

Prepare the Sauce:

1. Pre-heat a saucepan or skillet on medium heat and coat it with olive oil. This is the base of the sauce, so don’t be afraid to use a lot. Lower the heat to a very low simmer.

2. Add the garlic to the olive oil. Stir periodically and cook until the garlic becomes translucent; the edges may darken, but do not allow it to brown or dry out.

3. If you have an emulsifier, such as PGA, stir it into the pasta water you reserved earlier. This will help the oil mix with the water and cling to the pasta, but the starch in the pasta water will do a decent job on its own.

4. Pour the starchy water into the skillet and increase the heat to medium-high so the water begins to boil off. Stir constantly to form an emulsion. You should see the sauce thicken noticeably, and the oil will become cloudy. Add the peperoncino flakes.

5. Pull a spoon or spatula across the bottom of the pan. The sauce is ready when it takes some time to fill the gap.

Incorporating the Pasta with the Sauce:

1. Lower the heat to medium and add the pasta. Stir so it is well-incorporated.

2. Add the lemon juice, if desired, while stirring.

3. Taste, and add sea salt for seasoning as needed.

4. Lower the heat further and add the cheese while stirring. Omit the cheese for a vegan dish; or, skip this step and use it as a garnish for a more traditional version.

5. Fold the parsley into the pasta before serving or use it as a garnish.

6. Serve the pasta on a warmed plate and garnish with more parsley or cheese.

Notes

• * It’s best to cook the pasta and make the sauce concurrently. Don’t leave drained pasta out for too long; add it to the sauce as soon as possible.

Serving suggestions:

• Begin the meal with an aperitivo (e.g. amaro), a glass of red wine, or warm water.

• Warming your plate in the oven before serving is an easy way to make a meal feel fancier, and it prevents the pasta from cooling too quickly.

• Finish the meal with a digestivo (e.g. fernet or limoncello), a cocktail (I highly recommend a negroni), or some gelato.