Striker Chef's Langoustine Aglio e Olio Pasta
A luxurious oil pasta where the rich flavor of langoustine and the subtle aroma of leek are infused into an oil sauce, perfectly emulsified with pasta water.
Ingredients needed 1 servings
Recipe
Cooking tips
- Extra virgin olive oil loses its aroma when heated, so it's best to use pure olive oil for cooking.
- Sautéing the white part of the leek with garlic deepens the aroma and flavor of the garlic.
- To ensure the sauce coats the pasta well, vigorously shake the pan over high heat during the emulsification process until the oil and pasta water combine like a sauce.
- If you want to add texture and a sea flavor, adding Jeju sea tangle at the end is also a good option.
Recommended for
- Those who want to enjoy a deeper and richer seafood flavor than basic Aglio e Olio.
- Those who want to properly learn the emulsification process of pasta water and oil, the core of oil pasta.
- Those who want to create a sophisticated home party atmosphere with special ingredients.
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