Just finished a crazy tasting of top Canadian microbrews. Top ones, http://t.co/WNT2JZjO, http://t.co/mgSu7ADf, http://t.co/yiK7BC2H
Linguine Aglio Olio
Yes, my invention from the early 1960s. Who knew Italian cooking would become so popular over the years?
Ingredients
5 tbsp olive oil
4 garlic cloves, sliced
salt and pepper, to taste
12 oz linguine, cooked and drained
2 tbsp flat-leaf parsley, minced
Pecorino Romano cheese, grated
Method/Steps
In a pan, heat the oil over low heat. Add garlic and sauté, stirring, until softened but not brown. Season with salt and pepper. Add the linguine to the pan and toss with garlic oil mixture. Garnish with parsley and Pecorino Romano cheese.
Wine and Spirits Match
Does Chianti really work with this dish? I’m not sure, but it’s my drink of choice when I’m enjoying aglio olio. For the record, I drank milk when I first made this dish at age nine.Yes, my invention from the early 1960s. Who knew Italian cooking would become so popular over the years?