Western cuisine: Mussels Spaghetti Aglio E Olio (Garlic and Oil) - summary recipe
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:
- Add water to large pan, cook evenly.
- Add ½ tablespoon salt, 1 tablespoon olive oil
- boil the water (stops pasta from sticking)
- add 100g angel pasta, 3 1/2 - 4 minutes (3 minutes if require further cook in pan with sauce) , set timer
- turn with tongs until it starts to melt & twist into pan.
- lift a strand to test & ensure al dente.
- into a colander, drain pasta
- 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
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:
- Heat 1/3 cup olive oil (medium heat)
- Add 10g garlic, cook 2 minutes (stir frequently until golden on the edges-don't overcook)
- Add 1/2 tablespoon red chili flake, cook 30 seconds.
- Carefully add 1/4 reserved pasta-cooking water to the garlic and oil, bring to a boil.
- Lower the heat, add 5 grind Himalayan pink salt, simmer for 5 minutes, until liquid is reduced by about a third.
- Add the drained pasta to the garlic sauce and toss. (max ~1 minute)
- Off the heat, add 1/2 cup parsley (if available) and Parmesan 1 cup (for creamy cheese taste) and toss well.
- Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed.
- For dressing, add 1-2 leaves chives, few grates Grated Parmesan cheese, 1/2 table spoon Italy white truffle oil
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:
- Remove mussels from refrigerator, place into colander.
- Rinse and scrub the mussels under cold water,remove stringy bits clinging to the surface (use knife to open if require)
- Leave in a colander to drain.
To cook mussels:
- Melt 2 tablespoons butter over medium heat
- 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.
- Add 1 tablespoons parsley (if available), 2 tablespoon lemon juice, 2 tablespoons white wine vinegar (heat to a medium-high to simmer).
- Add 100g mussels, cover with a lid, 5-7 minutes or until opened up.
- Sprinkle salt, to taste
- 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.
Credits :
