Pasta: Fried Shallot Oil Garlic
by Lishka DeVoss

YIELD 2 servings main course, 4 servings side dish

INGREDIENTS

4 ounces linguine or spaghetti
2 tbsp fried shallots
1 tbsp olive oil
1 tsp dried parsley (optional)
2 tsp minced fresh chives (optional)

SKILLET (ready on stovetop):
4 to 6 medium garlic cloves, roughly minced
2 tbsp olive oil
Pinch of red-pepper flakes
large pinch of salt

PREPARATION

1. Start boiling the pasta.

2. Over medium-low, heat SKILLET, stirring frequently. Maintain a very gentle sizzle the whole time it is cooking until garlic is very aromatic and just starting to golden in parts — about 5 minutes.

2. Shut off heat and add a large splash of boiling pasta water to halt the garlic cooking. Stir in half the fried shallots.

3. Using pasta tongs, directly transfer cooked pasta to SKILLET; reserve a bit of the pasta water.

4. Add remaining tablespoon olive oil. Return heat to high; stir and toss constantly, until a creamy, emulsified sauce coats the pasta. (If looking watery, continue tossing and cooking. If looking broken and oily, add a splash more pasta water and continue cooking until it emulsifies.)

5. Add parsley and chives (if using), season to taste. Plate and sprinkle with remaining fried shallots.

Updated 2022-07-26

return to top