Linguine Aglio e Olio (Garlic and Olive Oil Pasta)


½ cup Extra Virgin Olive Oil
2 cloves of garlic, minced
1/2 tsp Red Pepper Pizza Flakes
2 Tbsp fresh flat leaf parsley, chopped
3/4 Cup chicken stock
1/2 tsp Sea Salt
1/2 tsp freshly Ground Pepper, or Smoked Black Ground Pepper
1/2 Cup Reggiano Parmigiano, freshly grated
2 Tbsp almond slivers
8 oz really high quality linguine


Fill a stock pot 2/3 full with water and bring to a boil over high heat. Prepare pasta according to manufacturer’s instruction. Drain cooked pasta in a colander; cover to keep warm. Make sure to time your sauce to finish at the same time as the pasta.

In a large skillet, warm the olive oil over medium high heat. When the oil is warmed, add garlic, (red pepper) chilli flakes and almond slivers. Sauté for 5 minutes, “sweating” the garlic but not browning it.

Add the chicken stock to the skillet and bring the mixture to a boil. Reduce the sauce to half its original volume, stirring frequently, then remove the pan from the heat.  Add chopped parsley, grated cheese and cooked pasta.

Empty pasta from the colander into a warmed serving dish. Transfer the sauce to the pasta dish, being sure to include the garlic and chili flakes which may be stuck to the bottom of the skillet. Toss the linguine and the sauce well. Serve immediately, with lots of freshly grated Parmesan cheese.

Season with more salt and pepper to your taste. Change it up by using the Tuscan Herb Olive Oil or the Garlic Infused Olive Oil or even the Eureka Lemon for a tart complement to the garlic sauce.

Makes 4 small portions