Besides creamy white sauce pasta, aglio olio (‘garlic & oil’) is another of my favourite. I love the garlic-infused olive oil that’s so fragrant yet I don’t find it greasy at all. Adding a little knob of butter will give that extra kick when you dig into this spaghetti. So easy to prep, so easy to make.
Seafood Aglio Olio Recipe
Ingredients (serves 2)
250g spaghetti, cooked till al dente
12 medium size prawns, de-shelled & de-veined
1 medium size squid, cut into rings
1 bulb garlic, minced
1 + 1 tbsp olive oil
1 + 1 tbsp unsalted butter
1 tsp dried chilli flakes
2 stalks parsley, finely chopped
1. Heat 1 tbsp olive oil and 1 tbsp butter in pan till the latter melts completely. Add in the prawns and squids and pan-fry them till they turn opaque. Remove and set aside.
2. Add the remaining olive oil and butter in the same pan and saute the garlic and chilli flakes till fragrant and golden brown.
3. Toss in the cooked spaghetti and chopped parsley. Return the seafood to the pan and give it a good toss. Serve with steamed broccoli.
Just remember not to overcook the seafood so they can maintain their crisp. Bon appetit!