This spaghetti almost didn’t get made since it was time for my dad to leave. Luckily, there was a change of plan and his stay got extended. On dad’s suggestion, I decided to replicate my signature spaghetti of olive oil, garlic and basil with currently-very-much-in-season fresh green garlic and coriander.
it is totally heavenly
I love the scent of fresh green garlic. It is more subtle and less pungent compared to the garlic we normally use. At the same time, it makes its presence felt in any dish you add it to.
Green garlic is a bit fiddly to clean and requires a lot of patience! But the end result is worth the effort you put in. If you can get your hands on some of this fresh vegetable, I would strongly urge you to try today’s recipe.
The following serves 2 persons.
250 Grams fresh green garlic
2 Packed cups fresh green coriander
2 Green chillies
200 Grams spaghetti or linguini
1/4 Cup good quality olive oil
Salt to taste
2-3 Tablespoons grated Parmesan cheese
- Firstly, clean the garlic. For this, you need to simply remove the hairy bits on the top of its head. Do this one garlic at a time. If the green stalk is fresh, retain it. Discard any yellow stalk.
- Next, chop the garlic and stalk, wash and keep aside.
- Clean and wash the coriander. If the stalk is tender, keep it.
- Wash and finely chop the green chillies.
- Place the olive oil, garlic, chillies and salt in a pot. Cover.
- Cook the spaghetti according to instructions given on the packet.
- When you put the spaghetti in boiling water and are timing it, get started on the sauce.
- Place the pot with oil, garlic and chillies, with the lid on, on a very low heat. The idea is to cook the garlic very gently. You don’t want to brown it or burn it. Keep an eye on it, stirring it occasionally.
- When the spaghetti is cooked, drain it and retain 1/4 cup water.
- Add the spaghetti, coriander and water to the oil and garlic.
- Mix it well, cover and let it cook for about 5 minutes.
- Transfer to spaghetti bowl, sprinkle some Parmesan and serve hot.
- I was out of spaghetti so used linguini instead. It worked just as well.
- You can use more olive oil and skip the water if you prefer.
- If you would like it spicy, add more green chillies.
- Don’t compromise on the quality of the olive oil you use in this recipe since it forms the base for the sauce.
This is what green garlic looks like as is and cleaned.
Doesn’t this Spaghetti Aglio e Olio look tempting?!
- Fresh Green Garlic (http://www.tarladalal.com/glossary-fresh-green-garlic-349i)
- All About Green Garlic & Garlic Scapes (http://localfoods.about.com/od/greengarlicgarlicscape/a/aboutgrgarlics.htm)