Spanish garlic spaghetti
Spain on a Fork · ♥ 4.4K likes · 174.2K views · 7 min video
Read about ribbons and strands in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- water
Fill a stock pot a little over halfway with water, season generously with sea salt and bring to a boil over high heat.
Salting the pasta water
- sea salt
- 1 head garlic
Separate the cloves from a head of garlic, twist off the skins and slice thinly.
- 120 ml white wine
- ½ g dried thyme
- 1¼ g hot smoked Spanish paprika
Finely chop a handful of parsley; measure out the white wine, dried thyme and paprika.
- 225 g spaghetti
Add the spaghetti to the boiling water, mixing gently until submerged within 20 to 30 seconds; stir every 2 to 3 minutes so it does not stick.
- 45 ml extra virgin olive oil
Heat a large fry pan over medium heat with the olive oil for a couple of minutes.
Add the sliced garlic and stir about every 30 seconds until lightly browned, about 4 minutes; do not brown too far or it turns bitter.
Add the thyme and paprika and mix to coat the garlic.
- sea salt
- freshly cracked black pepper
Add the white wine and season with sea salt and black pepper; mix.
Simmer without stirring about 3 minutes until the wine has reduced by half and the alcohol has cooked off; turn off the heat.
- ¼ cup fresh parsley
- starchy water
Transfer the spaghetti straight into the garlic sauce with a little starchy water; add the chopped parsley and mix.
Tossing the pasta in the sauce
- Spanish manchego cheese
Plate and grate a little manchego over the top.