Mushroom Aglio Olio

Today is the 6th day of CNY so I did not feel to stay at home after work alone without doing anything special. Very lucky I am able to go off from work at 6pm so I decided to cook Aglio Olio for myself. Searching the recipe from Google on my way to GIANT and I found the easy one from Sandra's Easy Cooking and My Kitchen Snippets.

My spaghetti turned out not bad but a bit too spicy as the result of putting too much of chili flakes.

It was a nice try but I think it will be better if i put more garlic and add some shrimps too to add the sweetness of this dish. Will try it again for sure as I still have lots of ingredients in the house, Thursday maybe.

Mushroom Aglio Olio Spaghetti Recipe:

Serving: 1

Ingredients:

120 of dry pasta (around 1/5 pack of 500g packing)

2 tsp salt for water + 1/4tsp for pasta (adjust according to taste)

1 1/2 tbsp olive oil

3-4 cloves garlic, minced

1/4 tsp red pepper flakes (adjust according to taste) 

1 tbsp parsley flakes (adjust according to taste)

1/8 ground black pepper (adjust according to taste)

3 button mushroom ( big fresh white button mushroom)

1/2 tbsp butter

1 tbsp grated Parmesan cheese

Method:

1. Bring a large pot of water to boil and add salt, drop the pasta in and wait to be cooked (6-7 mins). Set aside 2 tbsp of pasta water and drain the pasta. Immedietly place the drained pasta into a container and mix well with butter.

2. Heat the olive oil over medium heat in a frying pan. Add the garlic and fry until it begins to turn golden. Stir frequently to avoid from burn.

3. Add in mushroom and salt. Cooked until the mushroom begin to brown and the liquid from mushroom evaporates.

4. With low heat, add in the pasta and toss it into the mushroom mixture. Then add in chili, parsley flakes and ground pepper and mix together. Drizzle in the pasta water and mix well.

5. Turn off the heat and transfer to plate. Garnish with grated Parmesan cheese and served warm.