Home Cooking

How to infuse the flavor?

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How to infuse the flavor?

JasonMichaelFord | Jul 5, 2010 07:46 PM

Sorry for the vague topic, I'm at a loss for anything more descriptive at the moment. I'm very new to cooking; I'm a 20-something living with roommates and I've decided to start. Lately I've been trying to master a simple spaghetti dish: Aglio e Olio. It's just spaghetti with garlic sauteed in olive oil. I also add white whine.

I'm trying to get the garlic and the whine to really get into the pasta. Right now it's trial-and-error and I was wondering if there's anything I may be missing, because the results are slow. A few years ago I had a similar dish that was cooked up by a relative who was vacationing from Italy, and he really made these basic ingredients come alive. They mixed together very well and the spaghetti held onto it well.

So any tips? Any common newbie mistakes? My process right now is put on the noodles, crush and mince the garlic, start sauteing, drain the noodles well, dump them into the frying pan, then add the whine about a minute or two before I serve it. I'm just really trying to infuse the spaghetti with flavor.

Oh and BTW I've added live clams to this dish and it tasted AMAZING. But the spaghetti itself was still nothing special.

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