you ask? What about it? Well it’s just that Spaghetti Aglio Olio always reminds
me of that great fellow New Yorker Sicilian American, the one-and-only Al
Pacino from da Bronx. It’s not a big deal, just a wonderful little memory for
me. When I was the Wine Director at the famed Barbetta Restorante on Restaurant Row in New York’s Theater
District (where Al often performs on stage), Al Pacino used to come and eat
there every now and then. He never wanted anything to fancy, but something that
just about all true blooded Italian-American wants, and that dish is Spaghetti
Aglio Olio, plain and simple, yet it’s in
our blood. That’s what Al wanted
and that’s what we gave him, and Al loved it and you will too.
Italian Olive Oil
peeled and minced
Red Pepper Flakes
Filets minced fine
imported Italian Spaghetti
quarts of water on the stove. Add 2 tablespoons salt and bring to the boil.
Anchovies in a large frying pan and cook on medium heat for 2 minutes.
medium heat for 2 minutes. Add red pepper and continue cooking on low heat
until the garlic begins to turn slightly brown. Turn heat off and let rest.
boiling salted water. Cook spaghetti according to directions on package. Two
minutes before the cooking time on package start testing the doneness of the
spaghetti by taking a strand out of the water and biting into it to see how far
cooked it. By doing this you’ll be able to determine if it needs to cook a bit
longer or if it’s ready.
finished cooking, quickly remove it from the heat and drain into a colander,
reserving about 4 tablespoons of the pasta cooking water to add to pasta sauce.
the pot it cooked in and drizzle on a little olive oil and mix. Pour the garlic
anchovy sauce and the reserved pasta water over the spaghetti with half the
chopped Parsley and mix well.
among four pasta plates or bowls. Sprinkle the top of each plate of Spaghetti
with some chopped parsley and serve.
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