Spaghetti Alio Chili-Olio and Spring Onions in Wok
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 clove (s) garlic
- 2 spring onion (s)
- 100 ml olive oil, preferably with previously pickled hot chilli
- 250 g spahetti
- Salt water
Print Recipe
Pin Recipe Instructions
- Heat the water for the spaghetti with a little salt in a saucepan with a lid.
- While the water is heating, heat the oil in the wok (if necessary another pan without a lid) to a little more than half the maximum heat. Cut the entire spring onions with the green part into thin small slices.
- Every now and then check whether the spaghetti water is boiling - if so, put the spaghetti in the water! Then reduce the temperature of the hotplate from max. To level 1 or 2.
- When the first small experimental slice of spring onion sizzles in the oil due to the heat, add all of the spring onions to the wok. Then press the garlic cloves or stir them into the wok, cut into small pieces. Stirring occasionally.
- When the spaghetti is nice and soft after simmering for a good 10 minutes (I don`t like al dente), pour off the water and divide the spaghetti into two deep plates. Then distribute the wok contents evenly over the spaghetti.
- If there are more than 2 people, simply adjust the amount of ingredients accordingly.
- Tip: The meal is best enjoyed in love with a couple with a nice bottle of red wine (we had Merlot).
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