Cookin’ with Chef NINO and Olio, Aglio & Prezzemolo over Orange Roughy
Olio, Aglio & Prezzemolo
6 Tbsp. olive oil
6 cloves garlic, peeled & sliced
Pinch of red pepper flakes
½ cup white wine
Salt and pepper to taste
½ lb. spaghetti
1 ½ Tbsp. kosher salt
2 Tbsp. chopped fresh flat leaf parsley
Heat olive oil in lg. skillet or sauté pan
Add garlic and red pepper flakes . Cook over medium heat about 2 minutes (until the garlic just starts to brown)
Add the wine and cook for 2 minutes more.
Cook spaghetti in lg. pot of boiling water to which kosher salt has been added until al dente
Drain spaghetti and place in a large deep bowl.
Add oil mixture to the bowl, sprinkle with parsley.
Stir well and serve immediately.
AVOCADO MANGO SALSA
2 medium avocados peeled & seeded
1 ripe mango peeled & diced
1/3 cup lime juice
2 medium vine ripe tomatoes, chopped
2 tbs. red onion chopped finely
1 tsp. sugar
2 tbs. olive oil
1 tbs. snipped cilantro
1 tbs. snipped fresh basil
1 jalapeño pepper, seeded & finely chopped
1/2 tsp.kosher salt
Combine all ingredients in a 1 quart
container with lid. Cover and toss gently
to make sure all ingredients are fully mixed.
Let sit in refrigerator for at least 2 hours.