Friday Night Football Scoreboard
IMPORTANT INFORMATION FOR DISH SUBSCRIBERS – SERVICE INTERRUPTION – CLICK HERE
IMPORTANT INFORMATION FOR DISH SUBSCRIBERS – SERVICE INTERRUPTION – CLICK HERE

Cookin’ with Chef NINO and Olio, Aglio & Prezzemolo over Orange Roughy

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

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

INGREDIENTS:

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

INSTRUCTIONS:

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.