Garlic Spaghetti Recipe at one of the best restaurants in Marseille

Garlic Spaghetti Recipe at one of the best restaurants in Marseille

Garlic Spaghetti di mio cuore from Maheva Angelelman, La Bone Mere, Marseille Ingredients for 4 people 400 g Spaghetti 4 Garlic (6 cloves garlic) 1⁄2 pack flat parsley2 pinch Italian pepper or spaghetti 6 tbsp. Tablespoon olive oil 40 g salt 3 pinch pepper preparation Use pasta to cook pasta 1 l / 10 g / 100 g. The success of the dough is guaranteed in 1 liter of water, 10 g of salt and 100 g of pasta. Starch and cooking.In the first 4 liters of water boil 40 grams of salt. Meanwhile, peel the garlic and chop finely. Cut the parsley, place in the oven, and heat the olive oil over medium heat. When you see a small crack, turn off the heat and set the pot aside. Wait 30 cm then add the garlic. It must be attached and above all it will not burn. Add half the parsley, chili and pepper. Let it ripen. Take 2 minutes from the recommended cooking time and cook the pasta in Al Dente. Heat the pan over low heat. Using a fork, remove the pasta and place in a saucepan with 3 tbsp. Boil a tablespoon of water. Add a little more salt and pepper if needed. After 2 minutes, remove from the heat and set aside in the soup bowls. Add a little parsley and a pinch of olive oil. All profits will be redistributed to Ernest Food Aid. Á La Maison, 172 pages, € 24.90.

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