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Scott Conant's Spaghetti Aglio e Olio | Food Network
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Scott Conant's Spaghetti Aglio e Olio | Food Network

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Scott offers some expert tips for creating this classic flavorful pasta dish starring garlic and olive oil!
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Spaghetti Aglio e Olio
RECIPE COURTESY OF SCOTT CONANT
Level: Easy
Total: 20 min
Active: 20 min
Yield: 2 servings

Ingredients

Kosher salt
1/4 cup extra-virgin olive oil
1/2 pound good quality dried spaghetti
3 garlic cloves, sliced very thinly
Pinch of crushed red pepper flakes
2 tablespoons chopped fresh parsley, more to taste (optional)

Directions

Bring a large pot of very well salted water to a boil. Heat the olive oil in a saute pan over medium heat. Start cooking the spaghetti.

While it cooks, add the garlic to the pan with just enough heat so that it sizzles gently. Add the crushed red pepper flakes. When the outside edges of the garlic are just starting to brown, add 1 cup of the pasta water and a pinch of salt. Keep cooking, shaking the pan to create an emulsion, until the oil and water mixture no longer has that very harsh raw garlic flavor.

When the pasta is al dente, drain it and add it to the pan, along with the chopped parsley, if using, tossing to coat. Serve immediately.

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Scott Conant’s Spaghetti Aglio e Olio | Food Network

35 Comments

  2. Bryan A

    Thank you Jesus . $ 14,000 weekly profit Our lord Jesus have lifted up my Life !!!

  23. Greg Curtin

    Nothing better than learning the basics so you can build upon it. I would definitely add shrimp to this.

  25. Michael Davis

    Scott, I appreciate your attention to detail. Same with Jet Tila. It’s the pro communication real time that is so important. Benjamin Franklin once said “details are trifles, trifles make perfection is no trifle”.😎

  26. Michele Dietrick

    I love this and had it once with shrimp which was great. I say if you love cheese on it it doesn’t make what you eat wrong. Everything is to taste of the individual. Make sure to salt the dish. My mom also added hot pepper flakes.

  27. John Kozup

    I love this dish. I make it alot. The way I learned it has cheese(parmesan or romano), bread crumbs and crushed reds in it. But Scott he learned in italia so I'll take his word for authenticity.
    For flavor I'll do it like my Italian Uncle
    Taught me. We need to see more of Scott. I always watched his show when it was on, I miss that.

  28. Illume Eltanin

    My aglio y olio uses pickled banana pepper rings for heat, along with some crushed red pepper flakes. Otherwise it's pretty much exactly the same.

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