Thursday, October 13, 2011
RACHAEL RAY'S AGLIO OLIO (GARLIC & OIL) WITH SPICY SHRIMPS & SWEET PRESENTS
I love Aglio Olio...
I love colours and...
I love Pinterest. Why didn't anyone tell me that Pinterest could be so addictive? To the point of ridiculousness. Yours truly now needs a neck brace. And a good spanking.
Oh and I love presents.
J had given me these from her travels to Italy and Spain recently. How sweet ~ as sweet as the presents.....rainbow coloured pasta and a delicious looking red pesto sauce in a cute little jar. The pasta colours were all natural :)
I'll use the pesto sauce tomorrow but for today I was craving some Aglio Olio.....my favourite way to cook pasta...forever.
A, my sis, had also given me an enchanting kitty dish cloth she had bought in Perth ...and which I'll never use as a dish cloth of course. I never use presents in a way that will make them wear out. I like keeping them like little treasures for important 'little moments'...... unless they are to be eaten of course.
N the girl had also given me a stack of beautiful Japanese plates and bowl "for your food photography"....so I had used them for some food photography as suggested.
Aren't people nice? :)
Rachel Ray's Aglio Olio scored five stars. I just had to try it.
I quartered the recipe and used coriander leaves instead but this is the original ~
The recipe ~
Aglio Olio and Spicy Shrimp
Spicy Shrimp :
1/2 kg jumbo shrimps
1 lemon, juiced
1/4 chopped flat leaved parsely
1 tsp crushed red pepper flakes
4 cloves garlic, crushed and peeled
coarse salt, about 1 tsp
2 T extra virgin Olive oil (evoo)
Aglio Olio :
1/4 cup evoo
1 tin anchovy fillets ( I did not use this..I'm sure it made a difference)
6-8 large cloves garlic, peeled and minced
1/2 tsp crushed pepper flakes
1/4 chopped flat leaf parsely
500 gm spaghetti, boiled until al dente
tomato and onion salad on the side
crusty bread as accompaniment
Combine shrimp with next 5 ingredients and toss to coat evenly.
Heat a large frying pan add the oil and fry shrimp in 3 seperate batches. Fry until the shrimps just turn opaque, lift it out and keep aside.
Return pan to heat, add 1/4 cup olive oil, add anchovies, garlic and pepper flakes. Break up anchovies until they break up and dissolve into the oil and garlic mixture.
Toss spaghetti in the pan with parsely and garlic oil, then season with salt to taste.
Serve spaghetti and onion and tomato salad and crusty bread if you wish.