Stavo dormendo su un bancale di lambro quando il post di M. FERRANTE
mi desto'

> I want to make some Spaghetti Alio E Olio (or however it is spelled)
> and every recipe seems different. Even though they all call for one
> pound of spaghetti, one says use a cup of olive oil, the next says
> only use 1/2 cup. And on it goes.
>
> Can someone post a quick, easy, and hopefully tasty recipe for this
> dish? I have never made it, but I've always wanted to try it. Also,
> what would go good with it?

I was going to write "use as many oil as you would otherwise do" but
now I gather that you probably don't use oil on pasta very often, so:
what Pandora said is a good rule of thumb, bacause it gives about 3
tablespoons of EVOO for 60-70 grams of pasta. 60-70 grams is the
average for a dish of pasta who's going to be followed by another
different dish, as in the classic italian everyday meal made of one
first dish (pasta, soup...), one second (meat, fish, veggies...),
fruit & coffee.
As Peter said, good oil is very important, and the temperature should
be medium-low.
--
Vilco
Think pink, drink rose'