Spaghetti Aglio, Olio e Peperoncino with Refreshing Lemony Seafood
Spaghetti Aglio, Olio e Peperoncino with Refreshing Lemony Seafood

Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, spaghetti aglio, olio e peperoncino with refreshing lemony seafood. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Spaghetti Aglio, Olio e Peperoncino with Refreshing Lemony Seafood is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Spaghetti Aglio, Olio e Peperoncino with Refreshing Lemony Seafood is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook spaghetti aglio, olio e peperoncino with refreshing lemony seafood using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Spaghetti Aglio, Olio e Peperoncino with Refreshing Lemony Seafood:
  1. Take 100 grams Pasta
  2. Prepare 100 grams Mixed frozen seafood
  3. Make ready 1 clove Garlic
  4. Get 1 Red chili pepper
  5. Prepare 1 tbsp Olive oil
  6. Take 50 ml Pasta water
  7. Get 1 tbsp Lemon juice
  8. Make ready 1 Arugula, basil etc. (as garnish)
Instructions to make Spaghetti Aglio, Olio e Peperoncino with Refreshing Lemony Seafood:
  1. Remove the green core of the garlic clove, and slice the clove thinly. Slice the red chili pepper thinly and remove the seeds.
  2. Boil the pasta in plenty of salted water. Salt 1% of the water, or 10 g of salt to 1 liter of water.
  3. In a pan, saute the olive oil, garlic and chili pepper, and stir fry over low heat until the garlic is lightly browned.
  4. Add the seafood mix and stir fry quickly. Add the pasta water, and simmer for 2 to 3 minutes.
  5. Put the boiled pasta into the pan, add lemon juice and toss.
  6. Transfer to a serving plate, garnish with arugula or basil leaves, and it's done.

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