There are few pasta dishes that are on my top list, linguine alle vongole, linguine al tonne piccante, spaghetti agile e olio, and etc. For spaghetti aglio e olio, usually I rely on my husband to make it, I actually have never been cooking this dish. The other day, I was missing this dish very much, why don’t I try to cook it by myself and see how does it taste.
First of all, put the frozen shrimps in the pan and heat up the pan directly without adding any oil, let it cook until the shrimps turn slight pink. Do not overcook or fully cook them, just around 80% cook as we still have to cook them when the sauce is ready, just leave them aside at the moment. Try to get the spaghetti ready at the same time when the sauce is ready, that’s what you always have to look after, the pasta should be eaten at the moment when it’s ready, which is very important to Italian! Boil a big pot of hot water, season it with some salt and cook the spaghetti according to the cooking time on the package. For the sauce, heat up the pan with a good amount of butter and olive oil. I like to use some butter as everything taste better with butter! When the oil is hot, put minced garlic and finely chopped onion in the pan, fry until the onion turn a bit brown, then add a touch of white wine, and let it cook a bit. Make sure you have a good amount of oil, if you feel that you don’t, please add more olive oil in the pan as the sauce will be only based on the amount of olive oil. When it’s amount ready, add the chopped red chilli pepper, you can skip this if you don’t like spicy, then add the prawn and let them cook until they are done, season the sauce with salt and pepper. Finish it up with some more red chilli pepper flakes and finely chopped parsley. At the same time, the spaghetti should be ready, so drain the water and mix them well with the sauce.
I think my version of spaghetti agilo e olio is better than my husband’s version, and he agreed with me 😉