We've added sautéed mushrooms to the classic and very simple spaghetti with garlic and oil, but the dish can still be made in no time at all. Regular white mushrooms are excellent here; portobellos or wild mushrooms would be great too.
The earthy taste of mushrooms goes wonderfully with the correspondingly earthy flavor of a pinot noir, while the assertive flavor of the garlic calls for a simple version of this wine. A bottle of Givry, Rully, or Mercurey from France will be your best choice.
- 1/2 cup olive oil
- 3 cloves garlic, minced
- 1/8 teaspoon dried red pepper flakes (optional)
- 2/3 pound mushrooms, sliced
- 1 teaspoon salt
- 1 pound spaghettini
- 3 tablespoons chopped flat-leaf parsley
- 1/4 teaspoon fresh-ground black pepper
In a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and the red-pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the sliced mushrooms and the salt and cook until the mushrooms exude liquid, the liquid evaporates, and the mushrooms begin to brown, about 5 minutes.
In a large pot of boiling, salted water, cook the spaghettini until just done, about 9 minutes. Drain and toss with the mushroom mixture, the parsley and the pepper.
Spaghettini with Garlic and Oil
Eliminate the mushrooms and reduce the oil to 7 tablespoons. Just cook the garlic and red-pepper flakes for a minute and toss with the remaining ingredients.
Spaghettini with Walnuts, Garlic, and Oil
Eliminate the mushrooms and reduce the olive oil to 7 tablespoons. At the end, toss in 2/3 cup of toasted and chopped walnuts.
Spaghettini with Salami, Garlic, and Oil
Eliminate the mushrooms and reduce the olive oil to 7 tablespoons. Cut 1/4 pound of sliced salami into thin strips and toss it into the spaghettini with the parsley and black pepper.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
683 calories; 29g total fat; 0mg cholesterol; 594mg sodium; 89g carbohydrates; 4g fiber; 16g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Need Something for Your Kitchen?
Get 10% off your first order at our store, CHEFS Catalog!*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*New customers only, some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close