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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is from the restaurant Luce in Portland, Oregon. Ingredients:
8 ounces spaghettini |
kosher salt, to taste |
3 tablespoons vegetable oil |
1 tablespoon extra-virgin olive oil |
3 large garlic cloves, lightly crushed |
3 dried hot chili peppers (calabrian) or 3 dried arbol chiles |
4 tablespoons parmesan cheese, finely grated |
Directions:
1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
2. Meanwhile, heat both oils and garlic in a large heavy deep skillet over medium heat, stirring occasionally, until garlic is almost blackened all over, 7–9 minutes (the long cooking time deepens the flavor).
3. Tear peppers in half; add seeds and pods to skillet. Cook, stirring often, until seeds are dark brown, about 2 minutes. Discard garlic and pods, leaving seeds in oil. If pasta isnt ready yet, remove skillet from heat; set aside. Once pasta is cooked, reheat garlic-chile oil until it shimmers.
4. Using tongs, transfer pasta with some water still clinging to it from pot to skillet (it will splatter; the starchy water helps form the sauce). Add 2 tbsp pasta cooking liquid; remove skillet from heat; toss just until evenly coated, adding more cooking liquid by tablespoonfuls if dry.
5. Divide pasta among bowls and garnish each with 1 tbsp Parmesan.
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