Aglio Olio with Garlicky Sautéed Mushrooms

Ingredients for the Aglio Olio:

1 lb pasta, cooked al dente

1 ½ cups well-salted pasta cooking water

1/3 cup Arbequina Extra Virgin Olive Oil

8 garlic cloves, cut into slivers

½ tsp Aleppo Chile Flakes

½ cup minced parsley

1 cup freshly grated Parmesan

Directions for the Roast Chicken & Pan Sauce:

When boiling pasta, we salt the water liberally—it should taste like the Gulf of Mexico. Be sure to reserve some of the pasta water—you need 1.5 cups for this recipe. Save a little additional water for adjusting the pasta at the end.

To make the Aglio, Olio, in a saute pan, heat the olive oil and saute the garlic, stirring frequently, until it turns very light brown—about 2 mins. Add the red pepper flakes and cook for 30 seconds. Carefully add in the pasta cooking water and bring to a simmer until the liquid is reduced by a third. Turn off the heat and add in the pasta. Use tongs to gently lift and coat the pasta with the sauce. Add the parsley and parmesan and turn to coat. Allow the cheese to melt, taste, adjust the salt and add additional pasta water if needed. Then, serve immediately topped with the garlicky mushrooms—recipe below.

Aglio Olio with Garlicky Sautéed Mushrooms,

Ingredients for the Garlicky Mushrooms:

1 lb wild mushrooms, sliced

4 cloves garlic, minced

1 Tbl butter

2 Tbl Garlic Extra Virgin Olive Oil

¼ cup white wine

Salt and black pepper to taste

Directions for the Garlicky Mushrooms:

In a saute pan, heat the butter and Garlic Extra Virgin Olive Oil until shimmering. Add in the garlic and saute for just one minute, taking care that the garlic doesn’t brown. Add in the mushrooms and wine and saute until all the liquid releases then evaporates. After the liquid evaporates, the mushrooms will begin to brown. Once browned, taste and adjust with salt and black pepper. Serve on top of the Aglio Olio.