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.