If you read my last post, you would know that I’ve been pronouncing Spaghetti Aglio e Olio wrong all this while – I only found out after watching several YouTube videos that the “G” in the Aglio is silenced. So Aglio e Olio really just sounds like “Alio eh Olio” (some locals on YouTube even pronounce it like Ayo-yo?)
I like learning how to correctly pronounce meal names. I strive to try to pronounce dishes as close as possible to their original names (i.e. if an accent is required, I like to incorporate it). I value local cuisine names; i think there’s a certain aspect of authenticity when you pronounce a dish like how it would be pronounced locally.
Anyway, in my last post I talked about making Spaghetti Aglio Olio for my husband’s birthday. It was my first time making it and while the dish turned out fine for a first timer, if I could have gone back to re-do it I would have been more generous with the amount of olive oil drizzled. We are, after all, talking about a spaghetti with “Garlic” and “Oil” in its name. I think if I had drizzled a bit more oil, the spaghetti would have been “more plump” and tastier to eat. But there’s always a next time 🙂
Spaghetti Aglio Olio
- Black peper
- Olive oil
- Seafood (I used fresh mussels without shell, this may be substituted with frozen seafood mix or prawns)
- Cherry tomatoes
- Capsicum (I got the small ones in a pack, so they came in various colors, i.e. red, green, yellow & orange, and made the dish look very colorful)
- Lemon juice
- Fresh parsley (Mix of Italian and English parsley
- In a saucepan with boiling water, add in spaghetti with some oil to soften
- Once half-cooked, drain spaghetti and set aside
- Chop garlic, parsley, and capsicums. Cut cherry tomatoes into half. Set aside all.
- Fry garlic in olive oil, after fragrant add in mussels
- Fry in capsicums, drizzle black pepper
- Add in half-cooked spaghetti and fry with ingredients
- On low heat, add cut cherry tomatoes and pinch of salt
- Pour lemon juice and mix the spaghetti
- Sprinkle chopped parsley for garnishing
And la voila, you’ll get a delicious seafood Spaghetti Aglio e Olio with a citrus-y zesty after taste. Simple and now my goto spaghetti to fix up after those tired, long days of work. Good luck!