Pasta Aglio Olio
I have a weakness for pasta, especially linguini and spaghetti. Seafood pasta will be best, with lots of fresh mushroom.
However, being the fuss pot that I am, I do have a very particular tongue for the way my pasta is done. No creamy pastas. Seafood pasta with seafood broth or bisque will be perfect! Else, tomato bases are beautiful. Dishes like arrabiata, bolognaise and marinara are yum.
My favourite, to date, is Seafood Aglio Olio. And, I’ve been spoilt loads by the aglio olio that my colleague makes, which I think is out of this world! The pasta’s cooked al dente, to the perfect texture and doneness. The aglio olio’s cooked with the right amount of basil herbs, olive oil, garlic and chilli. And for me, he’ll increase the amount of chilli. In all, the pasta’s perfect, the taste is fabulous. If memory does not fail me, I recall him telling me that he adds a bit of stock for flavour too.
Just had this dish last weekend, and I savoured it to the last bit. Yum!
