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
<ol> <li>don't burn the garlic (can add water if it's threatening to fry too much)</li> <li>take the pasta out of the pasta water half-cooked, finish it in the pan to get it really thick</li> <li>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 </li></ol>
Thanks for the tips!
Shablagoo posted...
That looks yummy af. You also must have a very nice camera because thats a great photo.
It's a Huawei phone camera lol. All praise our Chinese wiretap overlords!! ---
Baby, I'm an engineer ;) I can calculate (within a reasonable margin of error) how this nut is gonna splash when it hits ya tiddies