Savor the simple elegance of Spaghetti Aglio e Olio, cooked with love by our talented chef @alberto_marcolongo and @cookwithfez at CasaGiallo, New York. 🍝✨ @giallolovesitaly 320gr spaghetti 50gr fresno peppers 50 gr shallots 30 gr garlic 50gr EVOO 4gr salt Few parsley leaves Sauce Peel the shallots and garlic and start to chop it finely. Remove the seeds from the fresno and chop it also Add the EVOO and salt and let it cook very gently for 1 hour Once is well cook blend it until is smooth and a touch of water in case it starts to split. Parsley powder Pick the parsley leaves and wash it. Dispose in a tray and let it dry in the oven with the minimun temperature Once dry you can choose to make a fine powder or just crush it on top Finishing Cook the spaghetti “al dente” and finish it in the sauce Add the last touch of parsley #giallozafferano #recipes #casagiallo #nyc #us #usa #spaghetti #pasta #aglio #olio #italianrecipes