Spaghetti Aglio e Olio (Refined Method) – Chef G.S. Argenti

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

5 Cloves of Garlic (Average Size)

1 Fresh Red Chili

15 Parsley Stems (Rough Chop)

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

 Fine Mesh Stainless Steel Strainer

Spaghetti