PASTA!!!

[AnthonyadamK]

Italian here. I can hook you up to some good recipes if you add a bit more about what you like/dislike.

In general, you can be sure anything Max Mariola uploads is top notch (though you might need to translate some of the earlier recipes).

Love: Mushrooms, garlic, bellpepper, chili, chicken. So this is basically all the ingrediants I use when whipping up a pasta. I dislike anything from the ocean... except for cod. But I don't think I would like to try out "Cod-pasta" anytime soon...

 

[DoubleDouble]

But I don't think I would like to try out "Cod-pasta" anytime soon...

You should tho, it's really good!

 

[Lev Vyacheslavovich]

Any other good pasta ideas?

 

[ASNY2VA]

This, like many dishes is simple but wonderful. As a bonus, it should only take you just a little longer than it takes to cook the pasta.

 

[Piobaire]

It's all just talk unless you post your own efforts.


Shrimp scampi. Fresh diced parsley and butter toasted panko for garnish. Lots of butter, lemon juice, garlic.

Take the shells and toast them in the pan then put in half a cup of dry white and reduce. Remove the shells and pour off. Then olive oil and garlic then in with the shrimp. Only cook off about 75%, just get colour on the outside. Remove shrimp. Lots of melted butter and lemon juice, get the pasta in and meld the emulsion, then toss in shrimp and finish cooking them.

Garnish.
Enjoy.

 

[Lev Vyacheslavovich]

Man these dishes look great!!

 

[ASNY2VA]

@Piobaire is right. I took the lazy way out.

Pasta aglio e olio:

You will need:
Pasta of choice (spaghetti recommended)
Garlic
Olive Oil
Parsley, finely chopped ( I use Italian parsley but you do you!) (Chop more than you think you'll need)
Red pepper flakes
Lemon/lemon juice

Cook your pasta, reserve a little of the pasta water once it's finished.
I like to finely chop an excessive amount of garlic (6 to 8 cloves depending on how many servings you want) rather than slivering it like the Babish recipe calls for.

Saute that with oil and salt, pepper and red pepper flakes once the pasta is finished. I like to warm it low and slow, to avoid any chance of burning the garlic.

Once the pasta is cooked, add it to your pan with the olive oil and remove it from the heat while you toss it all together.

Splash in some of the reserved pasta water to help incorporate everything. At this point, see if it needs any final salt or pepper. Squeeze in the juice of a lemon for a little acidity, and add in the copious amounts of parsley.

It may take you a few times to figure out the ratios of what you prefer (more/less garlic or parsley, etc) but this is fairly simple and delicious even if you think it needs an adjustment for the next time.

For example, with the photo above, I would have preferred more parsley but it's not a deal breaker.

 

[Joffrey]

I regularly make a dish like that but with anchovies that are broken down while cooking. Maybe I will make next week pasta week and post a couple of dishes.

 

[reidd]

Weeknight sausage ragu.

 

[cb200]

I regularly make a dish like that but with anchovies that are broken down while cooking. Maybe I will make next week pasta week and post a couple of dishes.

Olive oil, big knob of butter, 3-4 anchovies per serving, just a touch of tomato paste very low heat (no bubbles) until it melts together. Use Spaghettini toss with small bit of water and finish with cracked pepper. Something so simple has no right to taste that good.

 

[yorkshire pud]

It's all just talk unless you post your own efforts.


Shrimp scampi. Fresh diced parsley and butter toasted panko for garnish. Lots of butter, lemon juice, garlic.

Take the shells and toast them in the pan then put in half a cup of dry white and reduce. Remove the shells and pour off. Then olive oil and garlic then in with the shrimp. Only cook off about 75%, just get colour on the outside. Remove shrimp. Lots of melted butter and lemon juice, get the pasta in and meld the emulsion, then toss in shrimp and finish cooking them.

Garnish.
Enjoy.

View attachment 1825457

That looks great, do you use any Lemon Zest or just the juice?

 

[Piobaire]

That looks great, do you use any Lemon Zest or just the juice?

Good question and I do use both. Do the zest just before you plate.

 

[Springwell]

so simple and yet, so tasty...

Prawn Chilli & Lemon Linguine — Clodagh McKenna

Juicy prawns pan-fried with sizzling chilli, aromatic garlic and zingy ginger wrapped in linguine scattered with flat-leaf parsley.

www.clodaghmckenna.com

 

[Crawford]

Made this a couple days ago:

Celery, Shallot, Shitake Mushrooms, Garlic, Tomato Paste, Anchovy Paste, Spaghettini, Grana Padano

I was just ad-libing a bit and was probably guilty of trying to do a little too much, but it still turned out really tasty.

 

[Lizard23]

Gricia again.