Aglio Et Olio

A true chef knows that the simpler the pasta, the harder it is to make. Pastas such as Aglio Et Olio and Vongole are essentially considered “nude”, every layer of coating peeled away to show its true flavor. They are not to be considered easy, for a small mistake can be known just by the look or taste. Why is it so- they don’t have the strong flavors of tomato sauce or cream to coat the pasta, which easily covers up the poor quality spent making it. It doesn’t take much effort to make a red spaghetti, just boil the pasta, throw it in a pan, add some sauce, and mix a bit and voila, there it is. However, for the “naked pastas”, they need a perfect ratio of oil to garlic, well boiled pastas that are not over nor under cooked, thrown into the pan at an even temperature, a clean, healthy batch of whatever goes with it (clams, vegetables, steak, etc), with a perfect timing to pour a bit of the carefully chosen wine to enrich the flavor. If one thing or process is missing or not perfected, the whole pasta is messed up. A small mistake has a great impact on these types of pastas.

linguine-aglio-e-olio

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