Spaghetti Aglio e Olio with Mizuna Greens and Jako Fish. Spaghetti Aglio e Olio is a simple Italian dish of garlic, olive oil, parsley, and Parmigiano-Reggiano cheese tossed with cooked pasta. No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown. Spaghetti Aglio e Olio with Mizuna Greens and Jako Fish

You can cook Spaghetti Aglio e Olio with Mizuna Greens and Jako Fish using 7 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Spaghetti Aglio e Olio with Mizuna Greens and Jako Fish
  1. You need 1 bunch of Mizuna greens.
  2. It’s 160 grams of Pasta.
  3. Prepare 4 tbsp of Olive oil.
  4. Prepare 2 clove of Garlic (sliced).
  5. Prepare 1 of Red chili pepper (sliced and seeds removed).
  6. You need 20 grams of Chirimen jako.
  7. You need 2 tbsp of Ground sesame seeds (white).

Aglio e olio spaghetti is also speckled with red pepper flakes, which gives the recipe a subtle heat. The oil, garlic and heat transform this simple pasta dish into a delicious and restaurant-quality meal that you. Spaghetti Aglio e Olio recipe by Greek chef Akis Petretzikis. Fresh garlic, extra virgin olive oil and great parmesan are the key ingredients for this Boil the spaghetti in a pot full of boiling salted water.

Spaghetti Aglio e Olio with Mizuna Greens and Jako Fish instructions

  1. Cut the mizuna greens into 5 cm lengths. Boil water in a pot, add salt (not listed), and cook the pasta..

  2. Add olive oil and garlic to a frying pan. Patiently heat on low to bring out the aromas..

  3. When fragrant, turn off the heat. Add the red chili pepper and chirimen jako, then toss well..

  4. Turn on the heat again. Add pasta cooking water (5-6 tablespoons) into Step 3 in a few batches to dilute and emulsify the sauce..

  5. Drain the excess water from the freshly cooked pasta, and add to the Step 4 frying pan. Sprinkle on the ground sesame seeds, and toss well..

  6. Adjust the taste with salt and water (not listed), and turn off the heat. Add the Step 1 mizuna greens, and toss briskly. Plate, sprinkle with sesame seeds to finish, and it's done!.

  7. Bon appetit..

While the pasta is cooking, prepare the. Spaghetti aglio e olio is a traditional Italian pasta dish from Naples. The dish is made by lightly sauteeing sliced, minced, or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes (in which case its name is spaghetti aglio, olio e peperoncino), and tossing with spaghetti. Try this classic Aglio e Olio Spaghetti recipe. This traditional Italian spaghetti dish is made with good quality olive oil, garlic, salt, and pepper.