Kim Milan's Restaurant-Style Aglio e Olio

• 150g linguine
• 5–6 cloves garlic
• 2–3 peperoncino
• generous amount pure olive oil
• a little extra virgin olive oil
• 1.5 ladles chicken stock
• a little chopped parsley
• a little grated Parmesan cheese
• a little salt
• a little pepper

Recipe 🍳

Cooking tips 💡

• Slicing the garlic too thin makes it burn easily, so cut it a little thick to bring out a nutty flavor and pleasant texture.
• Using chicken stock instead of pasta water prevents a bland taste and creates a richly savory aglio e olio.
• The key is to shake the pan vigorously just before turning off the heat so the oil and broth emulsify into a cohesive, glossy sauce without separating.

Recommended for 🙋

• ⭐Those who want to make the perfectly clingy aglio e olio they've had at restaurants.
• ⭐Those who want to master the mantecato (emulsification) technique so the pasta and oil don't separate.
• ⭐Those who want to create a flavor-packed one-bowl noodle dish with simple ingredients.