Spaghetti aglio e olio is a classic recipe that lends a wonderful base to a variety of additional ingredients.

Prep time: 15 min
Cook time: 40 min

INGREDIENTS

• 1 lbs uncooked spaghettini
• 1 lbs raw shrimp, deveined and peeled
• 1 lbs raw bay scallops
• 3-4 Portobello mushroom caps thinly sliced
• 1 yellow sweet onion
• 6-8 garlic cloves, thinly sliced
• 3/4 cup, high quality olive oil
• 1/4 dry white wine
• 2 tablespoons butter
• 1 teaspoon red chili flakes, or to taste
• Salt and freshly ground pepper to taste
• 1/4 cup chopped fresh Italian parsley
• 1 1/2 cups finely grated Parmigiano Reggiano Cheese

DIRECTIONS

1. Bring a large pot of salted water to boil. Cook spaghettini according to package directions. Strain pasta leaving a slight coating of pasta water on the noodles, this will help bind our sauce.
2. Over med-high heat combine a few tablespoons of olive oil and 1 tablespoon of butter to a pan. Finely chop the onion and 1 clove of garlic. Cook the onion until almost translucent then add in garlic, shrimp and scallops, season with salt and pepper as you add in the ingredients. Try to not flip the seafood until cooked almost all of the way through to allow for browning to occur on the one side. Once cooked 75% of the way through add the mushrooms and wine.
3. Combine the reaming oil olive and garlic in a cold skillet. Over medium heat slowly toast the garlic until it is golden brown. When the oil starts to bubble turn it down to medium low heat. Be sure not to burn the garlic as it will produce a bitter taste.
4. Stir in the hot olive oil and garlic, chili flakes, cheese, the remainder of the butter, salt and pepper and, the seafood mushroom mixture. Make sure when add the seafood and mushrooms, you are leaving any liquid that hasn’t been cooked off behind.
5. Plate and top with parsley and a sprinkle of grated Parmesan.

Recipe Credit: @boozy.foody on Instagram