20 Minutes 
4 people
By Doreen Colondres
“Aglio e Olio” means ’”Oil and Garlic’’. They say that garlic is the more powerful natural remedy but I assure you that if you double the portion of this recipe, as my dad does, you could be as healthy as you want but not even your family will be able to stand you… ha, ha!... so be careful! They say that garlic is a diuretic, stimulant, expectorant and many other things but let’s just stick to the recipe because if I keep on with the garlic, I’ll run out of space…
What you need to have:
- 1 package of Linguine or your favorite pasta
- 1/3 cup extra virgin olive oil
- 8-10 fresh garlic cloves, cut in thin slices
- 1/4 cup of Italian fresh parsley, chopped
- Salt and red pepper to taste, you can use dry guindilla or peperoncini or chile de arbol
<p">What you need to do:
- Cook the pasta for one minute less than package instructions says.
- Using a big sauce pan in medium low temperature, add the olive oil, the garlic, the pepper or chile and slow cook until garlic is golden, not burned (5-6 minutes aprox).
- Transfer the pasta with 1/3 cup of the water to the pan, toss it all, add the parsley and serve in bowls.... Bon Appetit!
Serve with a side of protein, chicken, or any protein from the ocean will pair perfectly. A glass of Albariño will be a great marriage. Adjust the amount of garlic or parsley, depending on your taste. Try to use local garlic and avoid the one coming from China. If you have the joy of living in Spain, add garlic flower, will be perfect in this recipe.
