Recipe & photography by Ed Barrow.
Ingredients
- 40ml of extra virgin olive oil
- 3 cloves of garlic, finely sliced
- 150g of Northern Pasta Co Gigli
- Large handful of flat leaf parsley, finely chopped
Method
Start off by placing a large pan of well salted water on to boil for the pasta.
Add the olive oil to a saute or frying pan and place on a low heat. Add the garlic then gently fry for 3-4 minutes until sizzling gently and fragrant. Be careful not to burn or gain too much colour on the garlic or it will become bitter in flavour.
Meanwhile, add the casarecce to the boiling water and cook for 5 minutes until al-dente.
Drain the pasta then add to the pan with the garlic and oil. Add a small splash of pasta water along with the fresh parsley. Season really well with salt and pepper then toss together over the heat for 30 seconds. Divide between two bowls and serve immediately.
