Who watched “The Chef”? I looked and wanted to make this delicious parsley spaghetti. A very similar thing is done in Naples and is called Agilio Olio. The difference is minimal. You will find both recipes on my blog. In fact, the cook always adds something, and something else comes out. This is beautiful to cook because you can make variations on different dishes just like in music.
In this spaghetti, the taste of the olive oil is mixed with the taste of butter. And this is what I like best. So I have something of a French cuisine where the base is butter, butter, and only butter.
Chopped parsley: The parsley is to be fresh, green, and lots and lots of parsley. Well chopped, because then its essential oils are extracted and it is perfect for this dish in this form.
Chili flakes: If you don’t have chili flakes, you can use fresh chili peppers. I always have a few chilies dry, making chili flakes myself. Then, just cut the chili pepper by taking out the seeds.
Ground paper: Ground pepper is best when it is fresh, adding flavor to the dish. I encourage you to have a feather grinder at home if you do not have it yet. Ever since I learned that you add fresh ground pepper to dishes, everything tastes different and tastes better.
Butter: butter only unsalted, original butter, no replacements.
Pasta water: is necessary but not redundant. It gives the dish delicate juiciness.
Olive oil: Stock up on good quality olive with olive oil, extra virgin. It would be perfect to be fresh and squeezed straight, but it is not very available in our conditions. Olive oil is the best Italian for this dish because it is a variation of the Italian dish.
Tips and tricks
- Note, if you make chili flakes yourself, I encourage you to cut chili with gloves. In general, I encourage you to cut chili with gloves. The chili is very spicy. Did you know that the burning ingredient in chilies is capsaicin? Capsaicin stays on the hands after cutting or sprinkling chili and can easily irritate the eyes, mucous membranes, and skin. Washing your hands doesn’t always help. Capsaicin is neutralized in fat, so after contact with hot chili, you should wipe your hands with fat or just use gloves, but Note that the gloves are thrown away or thoroughly washed and rubbed with fat, e.g., olive oil.
- Spaghetti ala Scarlet from “The Chef” move is a quick dish, and the pasta is best when it is cooked. If you fry the parsley too long, it will lose its green color and overwhelm the taste.
Spaghetti ala Scarlet from “The Chef” move
- 300 gr spaghetti
- 1 cup chopped parsley
- pinch chili flakes
- 4 cloves garlic
- 3 tbsp butter
- 3/4 cup pasta water
- 1/3 cup olive oil
- 1/2 lime juice
- Parmesan for sprinkle
- Time is of the essence in the preparation of this dish. Therefore, prepare all the necessary ingredients in advance, such as:– Cut the garlic into thin slices.– Chop the parsley very finely.– Squeeze the juice out of half a lime (the original is lemon juice, but I prefer the lime version, it has a softer taste)– If you don't have chili, prepare yourself some chili flakes.
- Start cooking the pasta spaghetti and, 5-6 minutes before the end of cooking, start making the sauce for the spaghetti.
- Heat olive and olive oil in a deep frying pan, add garlic and chili flakes but be careful not to burn the caramel because the sauce will be bitter.
- When the garlic is golden, add the chopped parsley add the cooked pasta. Water the pasta and butter.
- Then add the juice of half a lime.
- Add fresh pepper and serve immediately on plates.
- If you need more salt, add a pinch of salt to the juice.
- Sprinkle with grated Parmesan cheese.