Aglio E Olio (sardines as a topping)

by ConsequenceNo3554

6 Comments

  1. ConsequenceNo3554

    This was stunning. I fried the sardines and ensured that they were kept separate from the main recipe. 6 cloves of garlic, chili flakes and for quality 100% pressed olive oil. I don’t talk to myself often, but In this case I was practically creaming my pants

  2. Far_Negotiation_694

    The oil doesn’t look emulsified but appears to be a puddle on the bottom of the plate.

    A bit of parmiggiano or extra pasta water can usually help with that next time.

  3. Stunning-Tourist-332

    Those fish are now swimming in a pond of oil.

  4. ConsequenceNo3554

    Gosh. You guys are hypercritical. The pasta was nicely emulsified. It was fucking heavenly