Spaghetti Peperoncino
1 packet of cooked spaghetti (al dente)
8 cloves garlic
5 chili pepper/dried chili
anchovy (can substitute with 1 cube of 'ikan bilis' stock)
a pinch of black pepper
a pinch of salt
olive oil
parsley for garnishing
cabbage/asparagus (optional)
Peel and crushed garlic using wooden spoon/hand (avoid using steel if possible. The taste is totally different I assure you). Slowly heat the garlic in olive oil until light brown.
Add in chillies (take out the seed if you cannot stand the heat). Continue stirring using low heat until the chili oil started to ooze out.
Take out the garlic and chillies and add in anchovy. ( I like my garlic to be crispy). Wait until it is dissolved before adding in spaghetti. Stir briskly. Add 2~3 tablespoon of water that was used to boil the spaghetti.
Season with salt and pepper.
WALLA!!!!
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2 comments:
Wow, nak lawan Kak Cik ke?
Anyway, the spaghetti you prepared last year tasted authentic but it was not with anchovies.
Spaghetti goes well with the herb oregano too.The dried herbs,(packed locally)at Tesco's are quite cheap too.
Just polishing on my culinery skills :D. Still a long way to catch up with you.hehe...
Last years spaghetti I cheated with 'bilis' stock. Still tasted okay, right?
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