On 14/03/2012 8:31 AM, ViLco wrote:
> I had them for a lifetime in thousands of occasions, bioth cooked by me or
> by someone else. As I boy I found this pasta dressing as missing something,
> in fact oil and garlic is the staring point of many pasta dressings, then I
> started liking it, expecially as I started loving hot peppers and this dish
> is perfect to enjoy a hot pepper with all its taste.
> But garlic and hot pepper have always been cooked, until a chef from Sanremo
> told me to try it uncooked. What an improvement it is! So now I always make
> it "a crudo", which means uncooked.
> For each serving put 2 tablespoons of EVO oil in a dish, add the garlic and
> the minced or cracked hot pepper and let rest for one hour. I tried longer
> times up to 3 hours but the result didn't change much. Before using it I
> sometimes remove the garlic, if I have someone garlic sansible. When the
> pasta is cooked, drain it and dress it with the oil taking care that the hot
> pepper come with it, pure and simple heaven for pasta, garlic and pepper
> lovers.



I am using them cooked tonight. When I was shopping I forgot to get
something special for Sunday dinner. Not a problem, because I had
several bags of frozen shrimp in the freezer and I considered a stir
fried pasta dish. The problem was vegetables for it. I bicycled over to
the grocery store to get some snow peas, but I found asparagus on sale.

So... my wife is out in the kitchen making salad. The shrimp have been
sprinkled with salt and pepper. I have chopped the asparagus into 1-2
inch pieces, chopped some red peppers, and 4 cloves of garlic.

I will cook up some spaghetti, heat up some olive oil with the garlic
and a good pinch of dried chili flakes, soften the garlic a bit, add the
red peppers, then the asparagus and shrimp. Add some grated Parmesan.
I have to check the garden for parsley... no snow covering it this March.