SPAGHETTI AGLIO e OLIO
1. The Pasta
Boil the spaghetti pasta in salted water until half-done.
Drain and set aside.
2. The Ingredients
Saute a handful of garlic, ginger and fresh chillies in olive oil.
All finely chopped and minced on the chopping board.
I don't have dried chilly flakes as required by this dish,
so I'm gonna use the next better thing. Fresh chilly bits.
Add seasalt, pepper, basil herbs and 1/3 mushroom stock (no preservatives) for better flavour.
3. Toss In
When the pan ingredients are releasing a nice aroma,
toss in shitake mushrooms.
Then, the pasta. Add some water.
Simmer for just a bit to allow the noodles
to SOAK UP the wonderful flavour.
The pasta is ready when the liquid is all soaked up.
Dish out and serve with a side salad.
Ooooh Yummy!
You could taste every single strand of
delightfully-flavoured spaghetti noodle.
Justine commented, and I too agree,
that it wasn't chilly-hot and SPICY enough.
The cili-padi KiCK is not there, if You know what I mean.
Next time, I will have to use cili padi (bird's eye chilly).
Today, I had my one shake of The Green Drink
in the morning, sanwiches for lunch and pasta for dinner.
I also had SuPPeR tonight with Bryan when I picked him up
from the PJ center at 9pm. Char Kuey Teow Tambah Chilly
(Fried Rice Noodles with extra chilly).
To Sum Up
1 shake & 3 meals (Yikes!)
Juice. Fruit. BioFruity.Water. Milk Tea.
Time of Posting : 8am (Wednesday)
