One of Malaysia Best’s reader, Iskandar gave me some ideas about eating portobello mushroom with spaghetti aglio olio.
Iskandar commented on March 15th, 2006: ^
must try your recipe lahÃ¢â‚¬Â¦
my version of portobello i pan grilled with garlic and have it with aglio olioÃ¢â‚¬Â¦
So, I cooked myself some yesterday.
I seriously cannot recall if I had shared the recipe on my blog. So, I shall repeat the easy recipe here again.
Recipe : Spaghetti Aglio Olio
1 portion of spaghetti – Cook according to instruction
Meanwhile… stir fry a few cloves of chopped garlic and 2 stalks of dried chillies with generous amount of olive oil. You can either break the chillies into flakes or leave it in huge chunks if you don’t fancy chewing into them. Do not let the garlic brown. Add in the cooked spaghetti and flavour with salt, black pepper and herbs (optional).
If you have chicken stock, then the taste will be better. Otherwise, I cheated with some chicken granules.
The spaghetti will be a little moist but not soupy.
I added in portobello mushrooms and yellow capsicum plus parmesan cheese in the cooking process.
Spaghetti aglio olio is a versatile dish which you can add stuffs like sun dried tomatoes, fresh tomatoes, olives, egg plant or anything to bulk it up and give variety to its taste. Otherwise, it tastes just as good on its own. Especially suitable for Asian tastebuds like ours!
I do not know what kind of chillies the Italians use in their original recipe. However, I had been using the dried chillies we have here and there is no problem with it. Just remember to remove the seeds and wash them thoroughly as dried chillies sometime have mould. My spaghetti looks a little brownish because of the dark colour from the mushroom. I added a dash of XO brandy for extra taste. If you have white wine, you can pour a bit to give it the ‘expensive’ taste.