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Light summer pastas with garlic oil are wildly delicious and satisfying. While linguine is cooking in a salted pot of boiling water, sauté two or three tablespoons of fresh minced garlic in a half-cup of oil, stirring, until the garlic becomes golden, but don’t let it turn dark and bitter. Add this gorgeous garlic oil to your bowl of drained, cooked linguine, along with some cooked shrimp and toss, adding more olive oil if it’s too dry. Some days I cut up a ripe tomato and throw it in with basil, but that plain garlic oil is heaven by itself. I drink a dry sharply cold rosé with this, though dry cold white is great, too.
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