Sheer simplicity in flavor and preparation! Serve over pasta or rice.
2 tbs. olive oil
1/2 – 1 fresh red chili (according to size and taste), minced
2 garlic cloves, minced
1/2 lb. medium raw shrimp
1/2 cup white wine
1 tbs. chopped fresh parsley
Pour the olive oil in a heavy-bottomed skillet, then add the chili and garlic. Cook over a moderate heat for 2 minutes, stirring all the time. Turn the heat to high and add the shrimp and stir-fry for another 2 minutes until they just begin to turn pink. Tip in the wine and let it bubble for another minute or so, then season with salt, if necessary and stir through the parsley.
Simple perfection – pasta at it’s very best.
3 oz. spaghetti
3-4 tbs. extra-virgin olive oil
1 fat clove garlic (or 2 smaller) peeled and thinly sliced lengthwise
1 dried red chili pepper or a fat pinch of chili flakes
chopped fresh parsley (optional)
Put a pan of water on for the pasta. When it comes to a boil, add salt and then the spaghetti. When you are about 3 minutes away from the pasta being ready, add the oil and garlic to another pan. Crumble in the dried red chili or flakes and stir over a medium heat. When the garlic has taken on a light golden color, add a few tablespoons of the pasta cooking water and turn off the heat.
Drain the pasta and tip into the olive oil sauce. Toss well and check for seasonings.