Mussels Aglio E Olio Spaghetti Recipe

Western cuisine: Mussels Spaghetti Aglio E Olio (Garlic and Oil) - summary recipe

Servings: 2pax

1.Gordon Ramsay, Angel hair pasta
Ingredients:

• ½  tablespoon salt (Normal salt)
• 4 grind seasoning salt (Himalaya pink salt)
• 3 dash pepper
• 2 tablespoon olive oil
• 100g angel pasta/Capellini N1 (2pax)

Procedure:

1. Add water to large pan, cook evenly. 
2. Add ½  tablespoon salt, 1 tablespoon olive oil  
3. boil the water (stops pasta from sticking) 
4. add 100g angel pasta, 3 1/2 - 4 minutes (3 minutes if require further cook in pan with sauce) , set timer  
5. turn with tongs until it starts to melt & twist into pan.
6. lift a strand to test & ensure al dente.
7. into a colander, drain pasta 
8. add 4 grind salt, 3 dash pepper, 1 tablespoon olive oil,  stops it from sticking together

**pasta cooking time depends on type of pasta & manufacturer.
**Refer credits for How To Cook The Perfect Pasta - Gordon Ramsay

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2. Aglio E Olio  (Garlic & Oil) 
Ingredients:

• 1/3 cup olive oil
• 10g garlic , minced
• 1/2 tablespoon red chili flakes
• 1/4 pasta reserve water
• 5 grind Himalayan pink salt
• 100g cooked angel pasta/Capellini N1 (2pax)
• 1/2 cup minced fresh parsley (if available)
• 1 cup (for creamy cheese taste) Grated Parmesan cheese (if available)

For garnishing (optional):

• 1-2 leaves chives
• few grates,  Grated Parmesan cheese
• 1/2 tablespoon Italy white truffle oil

Procedure:

1. Heat 1/3 cup olive oil (medium heat)
2. Add 10g garlic, cook 2 minutes (stir frequently until golden on the edges-don't overcook) 
3. Add 1/2 tablespoon red chili flake, cook 30 seconds. 
4. Carefully add 1/4 reserved pasta-cooking water to the garlic and oil, bring to a boil. 
5. Lower the heat, add 5 grind Himalayan pink salt, simmer for 5 minutes, until liquid is reduced by about a third.
6. Add the drained pasta to the garlic sauce and toss. (max ~1 minute) 
7. Off the heat, add 1/2 cup parsley (if available) and Parmesan 1 cup (for creamy cheese taste) and toss well. 
8. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. 
9. For dressing, add 1-2 leaves chives, few grates Grated Parmesan cheese,  1/2 table spoon Italy white truffle oil

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3. Garlic butter mussels
Ingredients:

• 2 tablespoons butter
• 100g chopped shallot
• 10g garlic cloves
• 1/2 tablespoon chili flakes
• 1 tablespoons parsley (if available)
• 2 tablespoon lemon juice
• 2 tablespoons white wine vinegar
• 100g mussels
• 4 grind Himalaya Pink Salt
• 3 dash pepper 

Procedure:

To clean mussels:

1. Remove  mussels from refrigerator, place into colander.
2. Rinse and scrub the mussels under cold water,remove stringy bits clinging to the surface (use knife to open if require)
3. Leave in a colander to drain.

To cook mussels:

1. Melt 2 tablespoons butter over medium heat 
2. Add 100g chopped shallot , 10g garlic cloves, and 1/2 tablespoon chili flakes. Cook 2-3 minutes or until the garlic is fragrant and shallots begin to soften.
3. Add 1 tablespoons parsley (if available), 2 tablespoon lemon juice, 2 tablespoons white wine vinegar  (heat to a medium-high to simmer).
4. Add 100g mussels, cover with a lid,  5-7 minutes or until opened up.
5. Sprinkle salt, to taste
6. garnish with additional lemon wedges (if needed). 

 **Recipe may improvised to 2 serving with whatever ingredients available & depends on our preferences.
**Refer credits for original recipes.

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Credits :

https://www.youtube.com/watch?v=UYhKDweME3A

https://www.foodnetwork.com/recipes/ina-garten/spaghetti-aglio-e-olio-recipe-2043225

https://www.bbcgoodfood.com/user/14345/recipe/mussels-garlic-butter-sauce

https://www.epicurious.com/recipes/food/views/mussels-with-garlic-butter-1909

https://www.littlebroken.com/steamed-mussels-with-garlic-and-parsley/