Red Spaghetti Aglio e Olio
It’s one of those wonderfully simple and quick yet terribly rewarding dishes. Spaghetti Aglio e Olio has served us with many a quick meal on a Sunday evening, but with a small amount of extra effort, you can add an extra kick to it that catapults in into a different league all together:
Add moules or prawns or calamari or scallops for a seaside touch.
For Red Spahetti Aglio et Olio, prepare spaghetti Aglio e Olio as you would normally do.
Then dice a Chorizo sausage into pretty small cubes. Heat a little oil in a separate pan and fry the sausage gently, together with a generous amount of crushed chillies. Add King Prawns or Scallops if needed, but I don’t think you’ll find it necessary. Toss with aglio e olio pasta.
Serve with Parmesan cheese, a nice Red, and enjoy.
Always a “Ranzereisser”, as our friend Rainer would say, which doesn’t really translate, but means that it’s so good that you usually eat until your stomach has reached its full capacity.