|The Aga Seafood Cookbook|
|by Tonks Mitchell|
Mitchell Tonks, cookery writer, restaurateur, fishmonger and TV chef, has written this book for all seafood-loving Aga owners.
Results 1 - 7 of 7 for pasta olio
Heat olive oil in skillet; add garlic and saute for 1 minute. Add red pepper, anchovy fillet, salt and pepper and cook over low heat until anchovy ...
Cook the spaghetti ... over the drained pasta, sprinkle with ... the parsley. Heat before tossing with pasta and seasoning with salt and pepper. Serves: 4.
Cook pasta al dente, drain ... and toss. Sprinkle on cheese. Toss again. Serve. All ingredients may be increased or lessened according to individual taste.
Heat oil in ... golden brown. Cook pasta al dente. Pour ... and oil mixture. Add parsley, basil, pepper and grated cheese. Serve immediately. Serves 4-6.
Mix the garlic and parsley together and chop fine. In an 8 inch frying pan, put in the oil and heat over medium heat. Put in the garlic and parsley ...
Boil fettucini "al ... chopped and 2 peppers, chopped. Toss cooked pasta with olive oil and 2 tablespoons Parmesan cheese. Serve pasta topped with geoduck.
Put oil in ... from heat. While pasta is cooking take ... and watch. Add remaining ingredients. Store in covered container in refrigerator until needed.
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