Buttery Garlic Angel Hair Pasta Food

GARLIC ANGEL HAIR PASTA

Steps:

• Cook pasta according to package directions, adding garlic to the water. Drain; discard garlic. , Transfer pasta to a serving bowl; add butter. Toss gently until butter is melted. Add the Parmesan, chives and garlic salt if desired; toss to coat.

FIERY ANGEL HAIR PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.
• Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.
• Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
• Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
• Yield: 2 cups
• Prep Time: 2 minutes
• Cook Time: 5 minutes
• Inactive Prep Time: 2 hours

ANGEL HAIR PASTA IN GARLIC SAUCE

Steps:

• Cook pasta as directed on package.
• Meanwhile, heat oil in a skillet over medium high heat.
• Saute parsley and garlic in oil.
• Drain pasta well and mix with garlic mixture; top with cheese.
• Serve with pepper.

BUTTERY GARLIC ANGEL HAIR PASTA

Steps:

• Fill a large pot with 6 or more quarts of water, and bring to a rolling boil. Note: we set the heat to high.
• Add 1 Tbsp salt to boiling pasta water, this is the only time you can or should salt the pasta.
• Add 1 lb of Angel Hair pasta to boiling water, we add a handful at a time, and cook until Al Dente or tender but firm, and approximately 2-6 minutes depending on your personal preference.
• When pasta is cooked and before straining pasta into collander reserve 1/2 cup of pasta water,
• Use a colander to strain water from cooked pasta.
• While waiting for the water to boil, begin heating the oil and butter in a large skillet and over medium heat; 1/3 cup EVOO & 1/2 or one stick of butter.
• Finely slice or chop the scallions and green stalks. Add to your large frying pan when oil and butter are bubbling, and saute for 3-5 minutes.
• After the scallions have sauteed add the minced garlic, red pepper flakes, and salt and pepper to taste. Saute for another few minutes.
• Add reserved 1/2 cup of pasta water to the butter garlic sauce and saute until the mixture has thickened slightly. Note: The reserved pasta water will help the sauce cling to the pasta.
• Slowly add the drained pasta to the buttery garlic sauce and toss until the pasta is evenly coated.
• Remove pasta to a serving bowl, garnish with freshly chopped parsley and grated cheese if desired.
• Serve and enjoy.
• This is delicious when served with our Riced or Shredded Zucchini recipe and our Cheesy Butterflied Broil Shrimp.

MUSSELS WITH ANGEL HAIR PASTA

Steps:

• Put olive oil into a hot pan. Add mussels and garlic. Saute all together until garlic is roasted. Add green onions and season with salt and pepper. Add tomato juice, wine and basil. Cover and let cook until all the mussels have opened, about 5 minutes.
• In a separate pan cook the pasta in boiling water until al dente, then remove and strain out all the water. Add the pasta to the mussels and mix a couple times by flipping and stirring. Transfer to a bowl and serve.

BUTTERY ANGEL HAIR PASTA WITH PARMESAN CHEESE

Steps:

• Cook pasta according to package directions, omitting salt and fat.
• Drain. (I also rinse).
• Combine cooked pasta, cheese, and butter. Toss well.