My take on the classic pasta with olive oil and garlic.
Ingredients:
- Linguine (1 packet, 800 gms)
- Extra virgin olive oil
- Shrimp/chicken - 100 gms (1/8 ratio)
- Garlic (1 clove, extra finely sliced) - you can use more if you like the garlic flavor
- Shallots (2, extra thinly sliced)
- Salt and pepper
- Chili flakes
- Paprika
- Parsley (4 tablespoons, extra finely chopped)
- Carrots (2, julienne)
- Parmesan or Grand Padano (a couple of tablespoons)
- Juice from 2 lemons
Preparation:
While the pasta is cooking in a pot of water (you want it al dente or less at this point), put a lot of olive oil in a pan and heat it on low heat and drop in the shallots and garlic and slow cook till they are translucent with some whole pepper or pepper flakes and salt (I prefer a sea salt or rock salt) - make sure the garlic does not burn. In the meantime, in another pot, cook the shrimp or chicken in the rest of the olive oil, season with salt and pepper - cook on low heat and don't overcook.
Once the pasta is done, drain 3/4 of the water and drop the rest into the shallot/garlic oil along with half the parsley and the lemon juice, and the shrimp, and mix nicely. In the pasta pot, drop in some olive oil and drop in the carrots and the rest of the parsley and toss it around. The carrots provide a little bit of sweetness to work with the sourness of the lime juice.
Serve:
Serve up the pasta with with the carrots as the topping along with the cheese flakes and some fresh pepper. Bon ap!
