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Spaghetti aglio, olio e peperoncino with pistachio flakes

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Ingredients

Adjust Servings:
generous extra virgin olive oil
chili pepper
generous fresh chopped parsley
3 cloves garlic
for season salt
50 gr pistachio
400 gr Spaghetti
400gr Mulino Caputo flour 00
4 eggs
2 yolks

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Spaghetti aglio, olio e peperoncino with pistachio flakes

Features:
  • Spicy
Cuisine:

Summer night spaghetti !

  • Serves 4
  • Easy

Ingredients

Directions

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Doesn’t matter which sauce I am in love with Spaghetti !

When I think of Spaghetti aglio, olio e peperoncino, I immediately catapult myself into the long, hot summer night, with the scent of citronella  for mosquitoes and a very cold glass of white wine.

If you love make surprises, add some crushed pistachio, before serving, your plate will be different and tastier.

I often make spaghetti  with my Kitchen Aid, using  Pasta fresca and gnocchi Flour from Mulino Caputo.

 

Steps

1
Done

Making dough for spaghetti

Pour your flour and eggs into your Kitchen Aid, work for 8/10 minutes. Rest the dough for 30 minutes.
Roll out your pasta with a Kitchen Aid at number 4. Let your pasta sheets to dry for at least 30 minutes. Cut them with the spaghetti cutter. The result is amazing.

If you don't have time to make spaghetti you can use a good pasta brand.

2
Done

Making spaghettATA

Start preparing garlic, oil and chilly spaghetti boiling salted water in large saucepan.
Cut 3 cloves of garlic in half, remove the core from them and chop very finely. The take red pepper and cut it into fine slice.
Heat 4 tablespoons of oil in a pan, add chopped garland fry it for a few minutes, until it becomes gold.
Add chilly and fry it for a few second.
Cook spaghetti in boiling salted water and drain really "al dente". Save a glass of pasta water. Transfer them into the pan with garlic, oil and chilli pepper. Add slowly water. Cook until spaghetti are ready. Add fresh chopped parsley, and pistacchio.
The result will be surprising!

Annapaola

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