AGLIO E OLIO
Serves Two as main course
Serves Four as appetizers
8oz linguini or spaghetti
large frying pan
6 TB evoo
4 medium garlic cloves, thinly-sliced
2 medium scallions, thinly-sliced
1 small chili, chopped
1 oz celery, thinly-sliced
Soften to lightly brown the aromatics
Add:
½ cup finely chopped fresh Italian parsley or basil
½ t salt
1t freshly-ground pepper
PASTA
Boil pasta to al dentissimo, easily bendable, still too firm to eat
Pour ¾ cup of the pasta water into the frying pan
Add the nearly-cooked pasta to the frying pan
Finish the cook.
Do not overcook the pasta.
Parmigiana cheese grated over the plates is de rigueur