How to Make Delicious Spicy linguine aglio olio with greens and asparagus

Spicy linguine aglio olio with greens and asparagus. It is very quick to put together and need very few day-to-day ingredients and hence is a life saver for last minute emergencies. This rustic dish tastes great even with a sprinkling of Italian bread crumbs instead of the cheese. See great recipes for Spicy Sausage Ragu Pasta too!

This dish is made by sautéing sliced garlic in olive oil, sometimes with the addition of red pepper flakes, or anchovies. Add pasta such as spaghetti, linguini, or fettuccine in and toss it well. Add crispy Bacon to the pasta instead of Shrimp to make Bacon Pasta Aglio E Olio. You can have Spicy linguine aglio olio with greens and asparagus using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Spicy linguine aglio olio with greens and asparagus

1. Prepare 300 gr of linguine pasta.
2. It's 1 bunch of asparagus.
3. It's 1 tbsp of finely chopped basil.
4. You need 1 tbsp of finely chopped Vietnamese mint leaf.
5. It's 1 tbsp of finely chopped coriander.
6. It's 1 tbsp of finely chopped parsley.
7. You need 6 cloves of finely chopped garlic.
8. It's 4 of fresh finely chopped chili.
9. Prepare of Salt.
10. It's of Blackpepper.
11. It's of Fresh parmesan cheese.
12. Prepare of Olive oil.

You can add spring onion greens to the pasta instead of parsley for a different flavor. Add vegetables like broccoli, zucchini, fennel, mushroom, asparagus, or meats like chicken, shrimps, fish, etc to this pasta. To add a nice crunch in the pasta, you can add. The recipe Spaghetti Aglio e Olio is a well-known pasta classic of Italian cuisine.

Spicy linguine aglio olio with greens and asparagus instructions

1. Cook the pasta into boiling water, add salt into boiling water. Cook until al dente for about 14-16 mins..
2. Cook the asparagus in to boiling water add some salt, let it cook for 3- 5 mins (mine is thin asparagus so only takes 3 mins to cook) drain and soak in a bowl with cold water, to avoid overcooked. While preparing the pasta.
3. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and the chili to the pan. Cook until the garlic begins to turn golden (do not overcook, the garlic will become bitter and nasty....if this happens, start over.).
4. When the pasta is al dente, drain the pasta and, without rinsing the pasta, add them directly into the pan of garlic and chili. There's no need to drain the pasta too thoroughly as you want to add some pasta water into the pan as well. Add salt and Blackpepper, toss the pasta until combined with the oil. Turn the heat off.
5. Add parsley, Vietnamese mint, basil and coriander. Toss everything together until the pasta is well coated with herbs and oil..
6. On a plate, line the asparagus. And add the pasta on top of asparagus, sprinkle with parmesan cheese before serving..

The spaghetti with garlic gets additional spiciness from peperoncino and delights the cook and guests. The finely grated Parmesan reduces the strong taste of garlic and chilli. Choosing an Olive Oil for Aglio e Olio. Before I walk you through making the best aglio e olio (aka pasta with olive oil and garlic in Italian), let's talk just a bit more about the olive oil component — because it's arguably the most important. No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method.