Linguine In White

Growing up my Italian father did not do a lot of cooking.  He did make a special treat sometimes that he ate as a snack and shared with us.  He always called it peasant food or linguine in white.  My mother never made this, he always did. Today TV chefs give it a fancy name - Pasta Aglio Olio.  I can remember it always tasted so good, and having a taste for garlic when you are a little kid is unusual.  I still make this dish, as a meal on any given night, and bump up the flavor by adding a few things of my own that I like.  It's quick to make, and served up with a salad and Italian bread, is a great meal.  If you like, you can add cooked shrimp or seared scallops and a little lemon zest to the sauce for a more upscale meal.

Start with olive oil, garlic and shallots.  Add Italian seasoning, crushed red pepper and cheese.

Cook your linguine and drain, pour the sauce over it, grate on some Parmigiano - Reggiano cheese and fresh chopped parsley.  Delizioso! Takes about 25 minutes to pull together. One of the shortest, great tasting meals you will ever eat.

 Linguine in White

Ingredients

2 tsp salt

1 lb box of linguine

2 Tbsp olive oil

3 cloves of garlic, minced

2 cloves of garlic crushed

1 shallot, minced

1 tsp Italian seasoning

1/2 tsp crushed red pepper flakes, if you like more heat add more

1/4 cup fresh grated Parmigiano - Reggiano cheese

salt and pepper to taste

1/2 cup of olive oil

1/2 cup of pasta water

Fresh grated Parmigiano - Reggiano cheese

1 Tbsp fresh Italian flat leaf parsley, chopped

Directions

Fill a large pot 3/4 of the way full with water.  Put in the 2 tsp salt and heat on high heat.  Meanwhile, in a small saucepan add the 2 Tbsp of olive oil to saute the minced and crushed garlic, on medium heat stirring as it cooks.  Be careful not to burn it.  Stir in the minced shallot and cook until transparent.  Add the Italian seasoning, pepper flakes, 1/4 cup of cheese, salt, pepper and the 1/2 cup of olive oil.  Cook for 3 minutes. Add the pasta to the boiling water and stir to separate.  As the pasta starts to cook remove 1/2 cup of the water to a bowl.  Remove the saucepan with the garlic oil from the burner to a hot pad, slowly stir in the 1/2 cup of pasta water.  Return to the burner and continue cooking on medium heat.  When pasta is done cooking, drain, transfer to a serving bowl, pour on the garlic oil and toss.  Top with fresh grated cheese and parsley and serve.  Makes 4 servings.