Hi all ,

I tried making the garlic spaghettie yesterday. First , I fried salted
butter, chopped garlic and then add the spaghetti. It smells good. But it
taste too fatty because of butter and the taste is not strong enough though
I added more garlic and salt laterwards. And it seems just too.... plain.
But I tried in a restaurant that it is just also garlic spaghetti, but it
taste really great. Is there any suggestion for improvement ?

Thanks.

Perseus

Is there any suggestion for improvement ?

Use olive oil instead of butter.

But I tried in a restaurant that it is just also garlic spaghetti, but it
taste really great. Is there any suggestion for improvement ?

Thanks.

Perseus


Instead of butter, use olive oil, and a bit of chopped flat leaf parsley would
be good too.
Rosie

(RMiller) wrote in
:


But I tried in a restaurant that it is just also garlic spaghetti, but
it taste really great. Is there any suggestion for improvement ?

Thanks.

Perseus


Instead of butter, use olive oil, and a bit of chopped flat leaf
parsley would be good too.
Rosie


Roasting the garlic first might be nice...do several heads in foil in the
oven ...drizzed in a little olive oil.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

"perseus" wrote in message ...
Hi all ,

I tried making the garlic spaghettie yesterday. First , I fried salted
butter, chopped garlic and then add the spaghetti. It smells good. But it
taste too fatty because of butter and the taste is not strong enough though
I added more garlic and salt laterwards. And it seems just too.... plain.
But I tried in a restaurant that it is just also garlic spaghetti, but it
taste really great. Is there any suggestion for improvement ?

Thanks.

Perseus

Add some grated cheese to it--Parmesan or Romano will perk things up.


-Scott

"perseus" wrote:

I tried making the garlic spaghettie yesterday. First , I fried salted
butter, chopped garlic and then add the spaghetti. It smells good. But it
taste too fatty because of butter and the taste is not strong enough though
I added more garlic and salt laterwards. And it seems just too.... plain.
But I tried in a restaurant that it is just also garlic spaghetti, but it
taste really great. Is there any suggestion for improvement ?

Dump the butter, use olive oil instead. Lots of freshly ground black pepper and
chopped flat leaf parsley wouldn't hurt. And while you're at it toss in a cup
each of dry white wine (Sauterne is good - not Sauternes) and chopped clams.
NO stinking cheese, NEVER cheese with shellfish... unless yer one of those low
class *******s whose taste is in their ass.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"kilikini" writes:

"PENMART01" wrote:
"perseus" wrote:

I tried making the garlic spaghettie yesterday. First , I fried
salted
butter, chopped garlic and then add the spaghetti. It smells good. But
it
taste too fatty because of butter and the taste is not strong enough
though
I added more garlic and salt laterwards. And it seems just too....
plain.
But I tried in a restaurant that it is just also garlic spaghetti, but
it
taste really great. Is there any suggestion for improvement ?

Dump the butter, use olive oil instead. Lots of freshly ground black
pepper and
chopped flat leaf parsley wouldn't hurt. And while you're at it toss in a
cup
each of dry white wine (Sauterne is good - not Sauternes) and chopped
clams.
NO stinking cheese, NEVER cheese with shellfish... unless yer one of those
low
class *******s whose taste is in their ass.

Well, I must be one of those people then because I love monterey jack,
spinach & shrimp in a creamy, buttery, garlic sauce wrapped up in a
tortilla.

Yes, you're definitely one of those with your taste in your ass... if you
omitted the shrimp you'd not miss them, and you'd not screw the cheese (fish
flavored cheese - BLECH)... may as well substitute tofu bits for the visual...
and save a heap of dinero.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"perseus" wrote in message
...
Hi all ,

I tried making the garlic spaghettie yesterday. First , I fried salted
butter, chopped garlic and then add the spaghetti. It smells good. But it
taste too fatty because of butter and the taste is not strong enough
though
I added more garlic and salt laterwards. And it seems just too.... plain.
But I tried in a restaurant that it is just also garlic spaghetti, but it
taste really great. Is there any suggestion for improvement ?

Thanks.

Perseus



Though garlic spaghetti does not involve many ingredients, don't assume the
process is so simple.

Try this....

FILL a 10" saute pan with garlic cloves... cover with olive oil... simmer in
the oil until the cloves reach a golden brown and just begin getting crispy
(before they become deep brown). Strain out the cloves and set aside for
later use (great in spinach artichoke dip, or whatever) They will have a
taste similar to the roasted garlic mentioned in the other post. It is the
nutty garlic flavor, not just raw garlic taste you are missing.

MINCH a few raw fresh cloves of garlic ...don't just chop them.. after you
chop them very finely, use a scraping method using the back edge of a French
knife until the chopped garlic becomes more of a paste than chopped pieces.

Add the minced garlic to about 2-3 ounces of the hot oil the previous cloves
were simmered in. Let the garlic-infused oil mix cool.

Chop a generous amount of FRESH basil and parsley to a very fine texture

Prepare your spaghetti "al dente" by boiling for 11-12 minutes (add the
spaghetti to salted water AFTER the water reaches a rolling boil and be sure
there is a large volume of water and do not over cook)

Immediately after you pull and drain the spaghetti, toss it in the garlic
oil mix. Add the basil and parsley along with about 1 TBS fresh lemon juice
and a pinch of salt and pepper. (I would add fresh grated, or even better
SHREDDED, parmesan cheese)

Serve immediately

Let me know what you think.....

Bon apetite

"zuuum" wrote in
:


"perseus" wrote in message
...
Hi all ,

I tried making the garlic spaghettie yesterday. First , I fried
salted
butter, chopped garlic and then add the spaghetti. It smells good.
But it taste too fatty because of butter and the taste is not strong
enough
though
I added more garlic and salt laterwards. And it seems just too....
plain. But I tried in a restaurant that it is just also garlic
spaghetti, but it taste really great. Is there any suggestion for
improvement ?

Thanks.

Perseus



Though garlic spaghetti does not involve many ingredients, don't
assume the process is so simple.

Try this....

FILL a 10" saute pan with garlic cloves... cover with olive oil...
simmer in the oil until the cloves reach a golden brown and just begin
getting crispy (before they become deep brown). Strain out the cloves
and set aside for later use (great in spinach artichoke dip, or
whatever) They will have a taste similar to the roasted garlic
mentioned in the other post. It is the nutty garlic flavor, not just
raw garlic taste you are missing.

MINCH a few raw fresh cloves of garlic ...don't just chop them.. after
you chop them very finely, use a scraping method using the back edge
of a French knife until the chopped garlic becomes more of a paste
than chopped pieces.

Add the minced garlic to about 2-3 ounces of the hot oil the previous
cloves were simmered in. Let the garlic-infused oil mix cool.

Chop a generous amount of FRESH basil and parsley to a very fine
texture

Prepare your spaghetti "al dente" by boiling for 11-12 minutes (add
the spaghetti to salted water AFTER the water reaches a rolling boil
and be sure there is a large volume of water and do not over cook)

Immediately after you pull and drain the spaghetti, toss it in the
garlic oil mix. Add the basil and parsley along with about 1 TBS
fresh lemon juice and a pinch of salt and pepper. (I would add fresh
grated, or even better SHREDDED, parmesan cheese)

Serve immediately

Let me know what you think.....

Bon apetite

I think that's pretty much the way I make it, and I love it!

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

In article ,
"perseus" wrote:

Hi all ,

I tried making the garlic spaghettie yesterday. First , I fried salted
butter, chopped garlic and then add the spaghetti. It smells good. But it
taste too fatty because of butter and the taste is not strong enough though
I added more garlic and salt laterwards. And it seems just too.... plain.
But I tried in a restaurant that it is just also garlic spaghetti, but it
taste really great. Is there any suggestion for improvement ?

Crush several cloves of garlic (depends on their size -- I'd use four or
five big ones, at least). Put maybe a scant quarter cup of good olive
oil in a saute pan, add the garilc and *simmer*. You want little bubbles
coming from the garlic, but *no browning*. Keep the heat as low as
possible to keep the little bubbles coming off the garlic; the secret is
*slow*. When the garlic has lost all it's water, the bubbles will stop,
the oil will heat up fast, and the garlic will brown. That is not good,
so don't cook that long. It's the slow heat that extracts the garlic
flavor into the oil.

Dress the cooked pasta with the oil and garlic, and add salt to taste --
it will take quite a bit to bring up the flavor. Preferably, don't use
iodized salt; the iodine will alter the flavor.

This is a wonderful, simple dish. You can mess it up with cheese or
green stuff, but I sure wouldn't.

An excellent side dish with any kind of meat and tomato sauce dish --
veal parmesan, for example, or chicken with ripe olives.

Isaac

perseus wrote:

I tried making the garlic spaghettie yesterday. First , I fried salted
butter, chopped garlic and then add the spaghetti. It smells good. But it
taste too fatty because of butter and the taste is not strong enough though
I added more garlic and salt laterwards. And it seems just too.... plain.
But I tried in a restaurant that it is just also garlic spaghetti, but it
taste really great. Is there any suggestion for improvement ?

Heat pan over medium heat. Add 4 tbs butter and cook until butter turns
just slightly in color and foam subsides. Remove from heat. Add garlic
(sliced paper thin) and fresh sage (cut into fine strips). Drop pasta
and cook until done. Place pan back on HIGH heat. Squeeze juice of one
lemon half into pan - add pasta and a pinch of red pepper flakes and
toss. Add 1/2 cup of freshly grated parmesan and a splash of pasta
water. toss again - top with a sprinkle of good olive oil and serve
immediately...

~john

Sheldon opined:

Yes, you're definitely one of those with your taste in your ass... if you
omitted the shrimp you'd not miss them, and you'd not screw the cheese
(fish
flavored cheese - BLECH)... may as well substitute tofu bits for the
visual...
and save a heap of dinero.


Howzabout one of those Burger King fish sandwiches with cheese? They're
pretty tasty....

--
Best
Greg

On Mon, 21 Jun 2004 01:27:56 GMT, "zuuum" wrote:

Though garlic spaghetti does not involve many ingredients, don't assume the
process is so simple.

real Italian "spaghetti aglio e olio": just olive oil and garlic (not
creamed!) -- no parsley, no basil, no pepper, no wine, no cheese, no
lemon, no fishy stuff...

only possible recognized variation: in the frying pan (not viceversa)
containing the heated oil with garlic (removed first) toss the drained
spaghetti "al dente" with some bread-crumbs...

buon appetito


best,

Jiminy

Jiminy wrote in message . ..
On Mon, 21 Jun 2004 01:27:56 GMT, "zuuum" wrote:

Though garlic spaghetti does not involve many ingredients, don't assume the
process is so simple.

real Italian "spaghetti aglio e olio": just olive oil and garlic (not
creamed!) -- no parsley, no basil, no pepper, no wine, no cheese, no
lemon, no fishy stuff...

only possible recognized variation: in the frying pan (not viceversa)
containing the heated oil with garlic (removed first) toss the drained
spaghetti "al dente" with some bread-crumbs...

buon appetito


best,

Jiminy

I've had it with walnuts at Rosebud, one of Chicago's better known and
more traditional (but not just veal parmigiana and spaghetti with red
sauce) Italian restaurants. It was very good.

-bwg

"perseus" wrote in message
...
Hi all ,

I tried making the garlic spaghettie yesterday. First , I fried salted
butter, chopped garlic and then add the spaghetti. It smells good. But it
taste too fatty because of butter and the taste is not strong enough
though
I added more garlic and salt laterwards. And it seems just too.... plain.
But I tried in a restaurant that it is just also garlic spaghetti, but it
taste really great. Is there any suggestion for improvement ?

Thanks.

Perseus



Use either olive oil or a tasteless type of oil. Use flat-leaf parsely-has a
stronger taste than curley leaf.
You may wish to roast the garlic in the oven first.
Butter can be added, but AFTER the pasta is cooked.