Due to recent financial issues, I'm having to part with some of my music collection. I just put my vinyl copy of "Aglio E Olio" up on eBay and thought I'd mention it here.

The record is in excellent condition and will ship via media mail. I'm only selling within the U.S. Sorry

Link and Details: http://www.ebay.com/itm/262591162934

as the titled says. whenever i add a bit of butter before i add the pasta the olive oil seems to stick to the pasta better compared to when i dont

Spaghetti aglio e olio is a classic simple Italian pasta dish with minimal ingredients in the sauce.

I adapted spaghetti aglio e olio to be cooked in one pan, and the results are even better, because instead of merely reserving a mug of starchy pasta water to help emulsify the oil into a creamy sauce, all of the starch that would otherwise be poured down the drain with the rest of the pasta water is retained to make a superior emulsion. This method is also much faster to cook, since it takes much less time to boil so little water. Plus, there's one less pan to clean.

This method is a modified version of the pasta risottata method of cooking pasta, where you cook pasta like risotto by only adding broth or water to it a bit at a time, in order to retain all the starchy water, which makes the dish creamy.

This method serves 1. It does not scale up well; the maximum amount I would do in a pan with this method is 300g of spaghetti. Trying to cook a pound of spaghetti in a pan this way just doesn't work well.

Hardware

• tongs
• garlic press
• 12" pan. Your typical 11" spaghetti needs to be able to lay flat in the pan.
• timer

Ingredients

• 100g dry semolina spaghetti. (This recipe doesn't work with fresh egg pasta.)
• 2 cloves of garlic
• extra virgin olive oil
• salt. Add only as much as you intend to eat, since you won't be pouring the pasta water down the drain. If you over-salt the water, you'll end up eating way too much salt.

Optional, but I highly recommend not leaving these out

• 2 anchovy fillets, or the equivalent amount of anchovy paste, to make it umami
• red pepper flakes (as much or as little as you want)
• flat-leaf parsley, chopped into little bits. (No less than 2 sprigs, up to as much as you want)
• half a lemon

Note: although these extra ingredients aren't part of the bare-bones original recipe, these are all ingredients that, according to Vincenzo's Plate (the Italian food YouTuber), are acceptable additional ingredients where you can add while still being able to call the dish spaghetti aglio e olio.

Procedure

Crush your garlic through a garlic press right into your pan, and pour at least 1 tablespoon of oil over it. This method can actually emulsify as much as 4-5 tablespoons of oil, so add more if you want a richer sauce. I usually use about 3.

Add the anchovy fillets, and red pepper. Turn on the heat, and mash up the anchovy fillet until it more or less breaks up and dissolves into the oil.

Lay your pasta rig