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    You are in: Home / Italian / Aglio E Olio - Spaghetti With Garlic and Olive Oil Recipe
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    Aglio E Olio - Spaghetti With Garlic and Olive Oil

    Average Rating:

    7 Total Reviews

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    • on July 14, 2010

      Very good, simple pasta recipe. I used some Aleppo pepper flakes instead of the chili and pressed the garlic and anchovies through a garlic press. Served with steamed mussels.

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    • on March 17, 2010

      Mmmm, heavenly! I used fettuccine and an extra garlic clove (can't be too rich, too thin or eat too much garlic, though MANY would beg to differ for a variety of reasons). The yield I got from 1/2 of a lemon was *very* slightly out of balance - we have some seriously juicy lemons on our tree, so next time I'll cut back a bit. I also used panko breadcrumbs. This was super quick and was great with some (yeah more) GARLIC bread! Thank you for posting, Kookaburra!

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    • on August 17, 2008

      Wonderful flavors, thanks so much for sharing! I did not have any chilis so I used dried pepper flakes. Served with grilled Cornish Game hens and Salade De Lille for a superb Fri night dinner with a bottle of Alexander Valley Merlot. Yum!

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    • on February 08, 2008

      Kooka, thank you for this simple but really exquisite recipe! It was DEVOURED and we will make it often

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    • on November 21, 2006

      WOW, YUM. This is so very easy to make. I doubled the recipe and Dave still managed to polish the whole lot off. Made sure I had everything ready to go before I started cooking. Processed the garlic, anchovy and chilli together in my small processor. The pasta cooking time was perfect. Thanks Kooka, we love your recipes :)

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    • on April 09, 2006

      I followed the recipe exactly except I reduced the olive oil a bit. I could live on this stuff. Incredibly good. I know what I'll be having the next time I'm home alone for dinner. Did I mention how quick and easy this is to put together? 10 star recipe, Kookaburra.

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    • on March 22, 2006

      I doubled this recipe and then added 2 Tablespoons butter because I used 16 ounces of spaghetti rather than the actual breakdown of 14 1/8 ounces had I doubled that part exactly. I just couldn't see saving away or throwing away a couple ounces when it was right there in the bag. I smashed the anchovies, chopped garlic and the parsley with a mortar and pestle, and will always do it this way, leaving many pieces of chopped garlic in the mash, not only because I think this is the best way to blend everything, but also because my family has never been aware that the wonderful flavor they love is anchovy, (so mash or let them melt away!) I had panko left over from the shrimp I was making to go with this pasta, (Outragiously Good Broiled Shrimp! #45843), so I used that rather than the soft breadcrumbs. At first we all thought they sucked up too much of the oil, but once the sauce and the hot pasta were tossed well, it was just fine, and the crumbs gave the dish a toasty flavor and a really nice texture. I would give this recipe more than 5 stars if it were possible, so I'll give it 5 stars for each of us three...15! And I will make it over and over again. Thanks, kookaburra, I'm off to explore your other recipes!

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    Nutritional Facts for Aglio E Olio - Spaghetti With Garlic and Olive Oil

    Serving Size: 1 (214 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 785.4
     
    Calories from Fat 316
    40%
    Total Fat 35.1 g
    54%
    Saturated Fat 7.6 g
    38%
    Cholesterol 21.2 mg
    7%
    Sodium 8065.6 mg
    336%
    Total Carbohydrate 92.0 g
    30%
    Dietary Fiber 4.1 g
    16%
    Sugars 2.8 g
    11%
    Protein 24.7 g
    49%

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