Garlic Spaghetti with Chili Oil

   cooking time: 7 minutes
   servings: 2

   Ingredient
   LVSHI Chili Oil                              2 tbsp
   Button Mushroom (sliced)          8 pieces

   Garlic (sliced)                              3 cloves
   Spaghetti                                     200 g
   Black Peppercorn (ground)         to taste
   Soy Sauce                                    to taste
   Salt                                              to taste
   Extra Virgin Olive Oil                    2 tbsp

   Cooking Oil                                   a little

   Filtered Water, as needed for boiling spaghetti

first let’s cook spaghetti:
Fill a pot with filtered water then add a little cooking oil and salt it generously, bring to boil. Cook spaghetti in boiling water for 4-5 minutes or according to the time given on the spaghetti packet. 

When spaghetti is cooked, drain water and put it aside. Remember to save a small bowl of the water used to boil spaghetti.

subsequent cooking steps:
➊ Add 1 tbsp of extra virgin olive oil into a pan, gradually warm it up. Stir fry sliced garlic until golden; then add button mushroom, stir fry until soft and tender. Mix in LVSHI Chili Oil.
➋ Pour in the reserved water used to boil spaghetti, bring to boil.
➌ Add cooked spaghetti, turn up the heat and briskly stir fry the mixture until liquid is evaporated.
➍ Turn off the heat, drizzle spaghetti with soy sauce, remaining extra virgin olive oil, and sprinkle with ground black peppercorn.
➎ Plate and serve!

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蒜香辣油義大利麵

 

份量：兩人份

烹調時間：七分鐘

 

食材：

旅食辣油        2 湯匙

洋菇                8 剁

蒜（切片）          3 瓣

義大利麵        200 公克

黑胡椒粒        少許

醬油                少許

鹽                    少許

橄欖油            2 湯匙 

食用油            少許 （煮麵）

 

做法：

➀ 鍋裡放入清水，加入兩茶匙鹽和少許食用油，沸騰後加入義大利麵，煮4-5分鐘，口感根據各人喜好。

➁ 麵煮好後，撈起來，備用，記得留一小碗的煮麵水喔！

➂ 冷鍋加入 1 湯匙橄欖油，慢火炒香蒜片直金黃色，拌入洋菇炒香炒軟，然後加入旅食辣油攪拌均勻。

➃ 加入麵水，煮滾後，把煮好的義大利麵拌入；大火快炒至鍋里的水都被吸收了。

➄ 起鍋前加入一些醬油，黑胡椒粒和橄欖油提香，完成啦⋯⋯