LogFAQs > #935431239

teepan95 posted...

I tried one you posted a while ago lol

Kinda messed up the timing a bit, and I skimped on the parsley cause fuck parsley

It's a difficult dish because of its simplicity, the timing is really key. If you aren't already, have everything chopped and prepared in advance until you get comfortable with it.

Not a parsley fan? I think it's kind of essential in this dish, but I suppose you could make it with basil or another herb like cilantro. Whatever you choose just chop it fine and add at the end.

Few key things really

1. don't burn the garlic (can add water if it's threatening to fry too much)
2. take the pasta out of the pasta water half-cooked, finish it in the pan to get it really thick
3. use some kind of acid to balance everything out. Lemon works best, but add right at the end. If you use white wine, be sure to add it after the garlic has fried up and reduce it till the alcohol cooks out

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CE's Resident Scotsman.
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