Seared fillet of salmon, on top of aglio olio with carrot, chives and mushrooms.
- Get the linguine boiling away in a pot of water.
- Meanwhile, cut carrots up to a brunoise, chop up some chives, quarter a couple of mushrooms and minced garlic.
- Toss a knob of butter into a hot skillet and once foaming subsides, toss in garlic, carrots and mushrooms.
- Once that’s done, move it to the side of the pan and sear the fillet of salmon, skin-side down. Flip and cook briefly when skin is crisp.
- Remove salmon as soon as its done, and let it rest while you drain the pasta.
- Add pasta to mushroom and carrot mixture. Toss in chives.
- Add basil and oregano, season with salt and pepper and drizzle with olive oil. Mix.
- Serve with a small squeeze of lemon.
I will never get sick of the basil-oregano combination.
Mussels are apparently the poor man’s food of shellfish, cheap and easily available. I haven’t had them in awhile and tonight, I made a little bit of it with some pasta.
So far, the best way I know to do mussels is to steam them. And contrary to popular belief, Sarah read somewhere that all properly-cooked mussels can be eaten, whether or not they open during the cooking process. No clue how true that is though.
Disclaimer: Consume unopened cooked mussels AT YOUR OWN RISK.
Simple Butter Mussels
- Bring a pot with water about half a centimetre deep to the boil.
- Toss the clean scrubbed mussels in and add a splash of dry white wine. Then, put the lid on. Mussels cook really quickly so keep them in check.
- Remove cooked-open mussels to a bowl at once. After about a maximum of 8 minutes, remove all.
- DO NOT throw the remaining mussel liquor away! Melt in a small knob of salted butter and drizzle over the bowl of cooked shellfish.
- Sneak a happy smile, or shed happy tears.
Mussels are lovely with garlic and a little bit of chilli. So I think Aglio Olio is the perfect carbohydrate match.
Simple cooking, at it’s best.
I’ve posted this recipe before, and we’re all pretty familiar with Aglio Olio and how it tastes. Yesterday, for a friend’s housewarming party, I made some with fusilli, as opposed to the conventional spaghetti. I guess the key really is about garlic-olive oil mixture and getting it right. Once you’ve got the seasoning right, any pasta works in this crowd-pleaser.
Here’s what makes up that awesome garlic flavour:
- garlic, minced
- red chilli, minced
- basil leaves, minced
- dried basil leaves
- dried oregano leaves
- fresh parsley, minced
- freshly ground black pepper
- crushed sea salt
- olive oil
- shaved parmesan
A winner. (:
Remember Pasta Promotion?
Well, I am now proud to present to you, Pasta Evolution.
So what is it?
It’s Aglio Olio made with Chicken Oil
Yes, it’s exactly the same as your usual dry parmesan, garlic, basil, oregano and parsley spaghetti, except that you use the oil rendered from Very Succulent Braised Chicken Portions instead of olive oil.
Try it now or regret forever.
I remember the first time I ordered Aglio Olio. I was a young student then and pocket money was well, just pocket money. So pompous Bolognese and obnoxious Carbonara sitting on the menu had to take the back seat. Since then, I’d always thought of Aglio Olio as the humble, poor man’s pasta.
Most definitely, things change when you’ve got money. But hey, things also change when you can make your own food. Aglio Olio isn’t the same anymore; look who’s come out to play with the big boys now.
When I was away in Greece for eleven days, someone had to look after my plant. Yes, it’s just ONE plant and his name’s Mr Coriander. So I got Joanna to look after him for me. She did a swell job and I wanted to thank her. And what better way was there than to cook for her. This eventually led to a Sunday dinner with five other people, and this was the menu for the night:
Mini Yorkies with Beef Gravy
Apple Crumble (Courtesy of Joanna & Gang)
I’m not gonna feature the entire dinner here but instead, I want to highlight the Aglio Olio which happened to be quite a hit for the night. Thank goodness I did a trial run in the afternoon prior to the dinner:
Simplest of recipes and extremely fun too: garlic, parsley, dried chillies, basil, oregano, salt, pepper, olive oil and parmesan. Everything goes into a saucepan, together with spaghetti cooked until al dente.
Try it today! (: