Aglio Olio with Garlicky Sautéed Mushrooms
Ingredients for the pasta:
2 cups all-purpose flour
1 Tbl Extra Virgin Olive Oil (have fun here-choose a flavor!)
½ tsp salt (optional—you can omit it here and salt your boiling water)
Directions for the pasta:
Mound the flour in the center of a large wooden board. Make a well in the center of the flour and add the eggs, oil and salt (if using.) Using a fork, beat the eggs together and then begin to incorporate the flour; starting with the inner rim of the well.
As you expand the well, keep pushing the flour up to retain the well shape (do not worry if it looks messy).
When half of the flour is incorporated, the dough will begin to come together. Start kneading the dough, using primarily the palms of your hands. Once the dough is a cohesive mass, set the dough aside and scrape up and discard any dried bits of dough.
Continue kneading for 10 minutes, dusting the board with additional flour as necessary. The dough should be elastic and a little sticky. Wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature before using.
Ingredients for the Aglio Olio:
1 lb pasta, cooked al dente
1 ½ cups well-salted pasta cooking water
1/3 cup Arbequina Extra Virgin Olive Oil
8 garlic cloves, cut into slivers
½ tsp Aleppo Chile Flakes
½ cup minced parsley
1 cup freshly grated Parmesan
Directions for the Roast Chicken & Pan Sauce:
When boiling pasta, we salt the water liberally—it should taste like the Gulf of Mexico. Be sure to reserve some of the pasta water—you need 1.5 cups for this recipe. Save a little additional water for adjusting the pasta at the end.
To make the Aglio, Olio, in a saute pan, heat the olive oil and saute the garlic, stirring frequently, until it turns very light brown—about 2 mins. Add the red pepper flakes and cook for 30 seconds. Carefully add in the pasta cooking water and bring to a simmer until the liquid is reduced by a third. Turn off the heat and add in the pasta. Use tongs to gently lift and coat the pasta with the sauce. Add the parsley and parmesan and turn to coat. Allow the cheese to melt, taste, adjust the salt and add additional pasta water if needed. Then, serve immediately topped with the garlicky mushrooms—recipe below.
Ingredients for the Garlicky Mushrooms:
1 lb wild mushrooms, sliced
4 cloves garlic, minced
1 Tbl butter
2 Tbl Garlic Extra Virgin Olive Oil
¼ cup white wine
Salt and black pepper to taste
Directions for the Garlicky Mushrooms:
In a saute pan, heat the butter and Garlic Extra Virgin Olive Oil until shimmering. Add in the garlic and saute for just one minute, taking care that the garlic doesn’t brown. Add in the mushrooms and wine and saute until all the liquid releases then evaporates. After the liquid evaporates, the mushrooms will begin to brown. Once browned, taste and adjust with salt and black pepper. Serve on top of the Aglio Olio.