Spaghetti Aglio e Olio with White Wine and Chiffonade of Parsley

Ingredients:

For the Pasta:

8 Ounces Spaghetti

4 Cups of Water

2 Teaspoons Regular Table Salt

For the Sauce:

4 Ounces of Extra Virgin Olive Oil

1.5 Cloves of Garlic (Average Size)

1/4 Fresh Red Chili

10 Parsley Stems

20 Parsley Leaves (Flat Leaf Parsley aka Italian Parsley)

3 Ounces White Wine (Chardonnay)

For instructions, please watch the video.

Equipment Used:

Paring Knife

Tweezers

All-Clad Saute Pan (Copper Core)

Spaghetti Stirrer

Sauce Pot

Small Mis En Place Bowls

Four Ounce Ladle 

One Ounce Ladle

Cutting Board

Chef’s Knife 10 inch Wusthof

100% California Olive Oil

Oil Cruet (Best Buy)

Oil Cruet (Copper – Italian)

Table Salt for Pasta Water

 1 Quart (Four Cup) Measuring Cup

Spaghetti 

Garlic Press