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Scott's Spaghetti Aglio e Olio
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Scott’s Spaghetti Aglio e Olio



Scott Conant’s Spaghetti Aglio e Olio is as easy as garlic, olive oil and crushed red pepper 🤩

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Spaghetti Aglio e Olio
Recipe courtesy of Scott Conant
Level: Easy
Total: 20 min
Active: 20 min
Yield: 2 servings

Ingredients

Kosher salt
1/4 cup extra-virgin olive oil
1/2 pound good quality dried spaghetti
3 garlic cloves, sliced very thinly
Pinch of crushed red pepper flakes
2 tablespoons chopped fresh parsley, more to taste (optional)

Directions

Bring a large pot of very well salted water to a boil. Heat the olive oil in a saute pan over medium heat. Start cooking the spaghetti.

While it cooks, add the garlic to the pan with just enough heat so that it sizzles gently. Add the crushed red pepper flakes. When the outside edges of the garlic are just starting to brown, add 1 cup of the pasta water and a pinch of salt. Keep cooking, shaking the pan to create an emulsion, until the oil and water mixture no longer has that very harsh raw garlic flavor.

When the pasta is al dente, drain it and add it to the pan, along with the chopped parsley, if using, tossing to coat. Serve immediately.

44 Comments

  12. @LGH666

    Use an adjustable truffle mandolin for ultra thin garlic slices, it really makes a difference in taste and texture.

  13. @BaFunGool

    During difficult times paying rent, and couldn't afford laundromat via Regan-omics ate that pasta meal often.

  20. @lipranditoys

    That is actually how we do it in Italy, if you want you can also add the parsley stems to the frying oil and use actually fresh red peppers in thin slices, but this video shows a pretty accurate italian recipe, and the use of starch rich water is spot on

  32. @phyllischappelear1505

    I was taught to make the sauce with Chianti wine. Also hot (or mild) italian sausage. Serve with garlic bread and (of course) red wine. First time I’ve ever seen anyone else make it!!