Rich, creamy and full of umami - this 'tagliatelle hotate' will have you craving seconds
KUALA LUMPUR, Oct. 16 -- The details matter. Small changes can create big results. Take cooking, for instance; tiny tweaks can make or break a recipe.
We often fall back on tried and tested standards because they can be counted on. One such staple in my repertoire is pasta, specifically the very basic aglio olio e peperoncino (garlic, olive oil and red chillies) approach.
There are variations to this Italian dish, of course. Spaghetti is the default pasta though any long pasta works, be it tagliatelle, fettuccine or linguine. The peperoncino can be fresh red chillies, dried red chillies or crushed red chilli flakes.
I often add prawns to my aglio olio e peperoncino, an addition purists might frown on. (Since they're already disapprovin...
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