THE ORIGINAL AGLIO E OLIO RECIPE ARGUABLY ORIGINATES FROM NAPLES. THE TWO KEY INGREDIENTS ARE OLIVE OIL AND GARLIC. THIS VARIATION OF AGLIO E OLIO LINGUINE COMES WITH VEGAN 'SCALLOPS' AND IS INFUSED WITH RED CHILLI, WHICH GIVES THE DISH A SUBTLE HEAT.
INGREDIENTS ------------------
serves 2
180-200g gluten free linguine [or other long pasta]
FOR AGLIO E OLIO
4 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
1 fresh red chilli pepper, deseeded
1/2 teaspoon unrefined salt
1/2 teaspoon freshly ground black pepper
parsley, chopped
watercress sprouts [or other green leaves] to garnish
FOR MUSHROOM SCALLOPS
2 tbsp olive oil
1 garlic clove, crushed
1 tbsp soy sauce
2 king oyster mushrooms, stalks cut into 3 - 4 large 'scallops'
METHOD ------------------
To make mushroom scallops marinade, combine olive oil, crushed garlic and soy sauce in a medium bowl. Add mushroom scallops and marinate for at least 15 minutes.
In a large pot, bring salted water to boil. Cook pasta as per instructions.
To make Aglio e Olio, pour in olive oil to a small pot. Add garlic, chilli and salt, and warm up for approx 3 minutes over a very low heat making sure that garlic doesn't brown. Add parsley.
Meanwhile in a separate pan add mushroom scallops together with their marinade. Saute on each side until golden
Drain pasta, saving 2 tablespoons of pasta water. Return pasta to the pot and mix in the aglio olio and pasta water. Divide pasta between two bowls. Place mushroom scallops on top of each plate, garnish with sprouts or other green leaves and serve immediately.
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