Recipe by AC/DC Abruzzo in collaboration with Antonio
Ingredients for 3 hungry fans after/before an AC/DC show
* 750g of spaghetti (eg. Barilla N°5)
* 1 bunch Italian parsley, finely chopped
* 6 spoons of extra virgin olive oil
* 3 garlic cloves, diced
* 3 dried chilies, crushed
* salt, to season
* parmesan (ie PARMIGIANO REGGIANO)
Directions
1. Bring salted water to a boil, and cook spaghetti for about 8 minutes.
2. Remove just before the al dente stage (don't throw the spaghetti on the wall, just taste it).
3. Drain but reserve a few ladles of pasta water.
4. Chop the parsley and grate the parmes
5. In another pan, heat extra virgin olive oil and combine garlic and chili peppers and the parsley.
6. Cook for a few minutes or until golden brown.
7. Do not burn the garlic; otherwise it will become bitter.
8. Add spaghetti to the pan with olive oil and mix well.
9. To prevent dryness, ladle some pasta water to the pasta.
10. Cook for another minute or until desired state of al dente.
11. Add the grated parmesan
BUON APPETITO!
* 750g of spaghetti (eg. Barilla N°5)
* 1 bunch Italian parsley, finely chopped
* 6 spoons of extra virgin olive oil
* 3 garlic cloves, diced
* 3 dried chilies, crushed
* salt, to season
* parmesan (ie PARMIGIANO REGGIANO)
Directions
1. Bring salted water to a boil, and cook spaghetti for about 8 minutes.
2. Remove just before the al dente stage (don't throw the spaghetti on the wall, just taste it).
3. Drain but reserve a few ladles of pasta water.
4. Chop the parsley and grate the parmes
5. In another pan, heat extra virgin olive oil and combine garlic and chili peppers and the parsley.
6. Cook for a few minutes or until golden brown.
7. Do not burn the garlic; otherwise it will become bitter.
8. Add spaghetti to the pan with olive oil and mix well.
9. To prevent dryness, ladle some pasta water to the pasta.
10. Cook for another minute or until desired state of al dente.
11. Add the grated parmesan
BUON APPETITO!
Mark (aka BigJack5) and Matt from Canada surrendering toAC/DC Abruzzo's killer midnight pasta in Glasgow, Scotland last June
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