Linguini with Alstede Fresh Garlic & Olive Oil
1/3 cup olive oil
6-8 cloves of Alstede Fresh garlic
1/2 t crushed red pepper flakes or more
8 oz. thin linguini (linguini fini)
1/3 cup chopped parsley or a mixture of parsley and basil
Peel and thinly slice the garlic. Heat the olive oil in a medium skillet. Add the garlic cooking over medium heat. Garlic should be cooked in a single layer and allowed to get to a very light brown. It will only take a few minutes. Be careful not to overcook or burn.
Stir in the crushed red pepper. Remove from the heat and set aside.
While garlic is cooking a large pan of water should be coming to a boil. Add salt and cook the pasta according to package directions. Before draining reserve 1 cup of pasta water.
Remove some of the cooked garlic and oil for garnish.
Add the drained pasta to the garlic and olive oil. Toss to coat.
Add the parsley and some of the reserved water. Garnish with the reserved garlic.
Serve with parmesan.
Farm Kitchen Tip from Jenn Borealo—This is a go to meal in many Italian families. It was often a meatless Friday night supper served with a salad to complete the meal. My mother was one of 10 children and my father one of 5. I am sure it became popular not only because it is delicious, but for very little money, especially in the depression years, you could feed a large family. It is still a popular recipe for garlic lovers today.
Parsley and or basil are the traditional herbs of choice. I have friends who choose to use mint instead and it is a very pleasing dish with that change as well. I like to use the thin linguini. I find that traditional linguini is too heavy and angel hair too thin.
Recipe & photos provided by Jenn Borealo, Culinary Specialist at Alstede Farms
This recipe has been handed down through the generations in Miss Jenn’s family and she credits her parents and grandparents for this recipe inspiration.