Carbavore Archives - Corks and Forks https://corks-and-forks.com/category/carbavore/ Food, Wine, and Fabulous! Fri, 27 Sep 2024 22:59:38 +0000 en-US hourly 1 https://wordpress.org/?v=6.6.2 https://i0.wp.com/corks-and-forks.com/wp-content/uploads/2024/02/cropped-corks-forks-logo-2.png?fit=32%2C32&ssl=1 Carbavore Archives - Corks and Forks https://corks-and-forks.com/category/carbavore/ 32 32 223399331 Irish Cottage Pie https://corks-and-forks.com/irish-cottage-pie/?utm_source=rss&utm_medium=rss&utm_campaign=irish-cottage-pie Tue, 12 Mar 2024 00:52:57 +0000 https://corks-and-forks.com/?p=19388 No need to wait for St. Patrick's Day for this yummy Irish Cottage Pie!

The post Irish Cottage Pie appeared first on Corks and Forks.

]]>

In our family, St. Patrick’s Day is a big deal.  Not always a big party but we do NOT let the day go unmarked and we wouldn’t be caught dead without green on.  My stepdad used to go all out, obnoxiously mismatched with greens of every shade and a shamrock fedora.  That was awesome.

let’s take a spin through the history of St. Patrick’s Day from an Irishwoman’s point of view, complete with requisite smart arse humor.

Ancient Times:  St. Patrick, a bloke from somewhere over yonder, stumbles upon Ireland and decides it needs a good dose of Christianity. Because clearly, the Irish were just sitting around, twiddling their thumbs, waiting for someone to enlighten them.

Middle Ages: Ah, the Middle Ages, when St. Patrick’s Day became a holy feast day. I bet the lads and lasses were positively thrilled to have yet another reason to hit the chapel and pray for a decent potato harvest.

17th Century: Irish immigrants in America were like, “Top o’ the mornin’ to ya!” as they brought their St. Paddy’s Day traditions across the pond. Suddenly, it’s all about parades and shamrocks, because nothing says “Irish pride” like a float covered in green glitter.

19th Century: Meanwhile back in the old country, St. Patrick’s Day became an excuse for the lads to hit the pub even earlier than usual. Because what better way to honor a saint than by downing a few pints of the black stuff?

20th Century: Hollywood gets involved, and suddenly St. Patrick’s Day is all about leprechauns and rainbows. Because apparently, Irish culture is just one big Lucky Charms commercial. And don’t even get me started on the green beer – nothing says “classy celebration” like drinking something that looks like toxic sludge.

21st Century: St. Patrick’s Day goes global, and suddenly everyone and their mother is claiming to be Irish for a day. I mean, who needs actual Irish heritage when you can just throw on a “Kiss Me, I’m Irish” t-shirt and call it a day?

Enough of the history snark, let’s get to the food.  While Corned Beef and Cabbage is the first thing that pops into your mind for St. Paddy’s feast, my mother is not a fan.  Colcannon is another traditional dish but my faves are Cottage and Shepherd’s Pie.  Since I’m the only real lamb fan in the house, Cottage Pie is the March 17th jam.

The beauty of Cottage Pie is that you can make it as casual or fancy as you like.  It’s humble beginnings were peasant fair, made with whatever bits of meat and veg that were on hand and smothered with creamy potatoes.  Today you can let your inner Darina Allen run wild and use Morel mushrooms, leeks, shallots, whatever your heart desires!  Or, you can stick to classic carrots and peas, whatever floats your shamrock!  Here is my standard recipe for Traditional Cottage Pie that I encourage you to play around with.  It pairs very well with a good dry red wine like a Rioja or even a Chateaunuf du Pape.  Feel free to stick with a solid pint or two if you prefer but I highly encourage up scaling the dish with a beautiful red.

Don’t forget to let me know how you liked it!

Slàinte!

 

Irish Cottage Pie
Pin
Print

Irish Cottage Pie

Recipe by Mell
0.0 from 0 votes
Cuisine: Irish, Comfort foodDifficulty: Easy
Servings

4

servings
Prep time

35

minutes
Cooking time

1

hour 

This is the ultimate comfort food that can be pulled together using whatever vegetables you like. Mushrooms, peas, even pearl onions make this dish super versatile and as casual or posh as you want it to be.

Cook Mode

Keep the screen of your device on

Ingredients

  • Potato Crust

  • 1 tbsp 1 Olive oil

  • 1 lbs 1 Ground beef

  • 1 tbsp 1 Fresh thyme, chopped

  • Salt & pepper, to taste

  • 1 medium 1 Onion, finely chopped

  • 2 medium 2 Garlic cloves, minced

  • 1 tbsp 1 Worcestershire sauce

  • 1 cup 1 Beef broth

  • 1/2 cup 1/2 Dry red wine

  • 1 cup 1 Your choice of mixed vegetables (i.e. carrots, mushrooms, peas and corn)

  • 1 tbsp 1 Corn starch, more as needed

  • Potato Crust

  • 7 7 Yukon Gold potatoes, cleaned, peeled and cubed

  • 1 1 bunch scallions, finely chopped (use the bulb and green stem)

  • 1/2 cup 1/2 salted butter or 8 tbsp (1 stick)

  • 1 1 ½ cups whole milk

  • salt and pepper, to taste

Directions

  • Preheat the oven to 350 F. (177 C.).
  • Start Potatoes
  • First start the potatoes by adding the cubed potatoes to generously salted cold water and bring them to a boil until they are fork tender, about 20 minutes.
  • Prepare the Filling
  • Heat oil in a large skillet over medium heat. Add the ground beef, breaking it up into small pieces using a fork. Par cook the meat for 5 minutes, or until it is mostly no longer pink. Add the onions and cook until tender, 5-7 minutes. Add the garlic, stirring until fragrant, 30 seconds or so.
  • Turn off the heat and add the red wine, stirring to deglaze the pan. Return to medium heat and add Add beef broth and Worcestershire. Season with salt and pepper, stir to combine. Allow the mixture to come to a simmer then add vegetables.
  • Slowly add the cornstarch, while simultaneously stirring to incorporate well. Allow the mixture to simmer and thicken to desired consistency. Sauce should be nice and thick not runny or soupy. Turn off the heat and set aside. If sauce is too thin allow to simmer a little longer, adding more cornstarch only if necessary.
  • Prepare the potatoes
  • In the meantime, as the potatoes have just about boiled until tender; cover chopped scallions in a saucepan with cold milk and bring slowly to a boil, simmering for 3-4 minutes. Leave in the milk to infuse a few minutes longer.
  • Drain the potatoes, add the scallions and milk to the potatoes. Begin to mash using a potato masher. Add a stick of melted butter, a little at a time and continue to mash. Fluff with a fork. Season with salt and pepper.
  • Assemble
  • Spread the beef mixture out evenly in the skillet. Layer the mashed potatoes on top, smoothing out the potatoes as evenly across the beef as possible. You can use the tines of a fork to make a spiraled texture to the top.
  • Place in a preheated oven for 40-50 minutes, or until the potatoes begin to turn golden.
  • Remove from oven and top with a knob of butter. Garnish with parsley. Serve hot.

Notes

  • You can make this the night before, fully assembled but you must make sure to cool each component separately first. Once you assemble, cover with heavy duty aluminum foil and refrigerate. Bake according to the original directions.

Did you make this recipe?

Tag @Mellcorcoran on Instagram and hashtag it with

Like this recipe?

Follow @mellcorcoran on Pinterest

The post Irish Cottage Pie appeared first on Corks and Forks.

]]> 19388 Dirty Martini Pasta https://corks-and-forks.com/dirty-martini-pasta/?utm_source=rss&utm_medium=rss&utm_campaign=dirty-martini-pasta Sun, 10 Mar 2024 18:50:41 +0000 https://corks-and-forks.com/?p=19341 The exact origins of the dirty martini are a bit murky, much like the drink itself. However, it's generally believed to be a variation of the classic martini that emerged in the early to mid-20th century. Why not turn it into an amazing pasta dish?

The post Dirty Martini Pasta appeared first on Corks and Forks.

]]>

The exact origins of the dirty martini are a bit murky, much like the drink itself. However, it’s generally believed to be a variation of the classic martini that emerged in the early to mid-20th century. The dirty martini is essentially a traditional martini (typically made with gin and dry vermouth) with the addition of olive brine, which gives it a “dirty” appearance and a briny flavor.

Some sources suggest that the dirty martini originated in the United States, possibly in New York City or Chicago, where bartenders began experimenting with different variations of the martini cocktail. Others speculate that it may have been popularized during Prohibition as a way to mask the taste of homemade or bootlegged spirits.

While the precise origin of the dirty martini remains uncertain, its popularity has endured over the years, becoming a beloved classic cocktail enjoyed by many around the world. Whether you prefer it shaken or stirred, with gin or vodka, one thing’s for sure: the dirty martini has earned its place in the pantheon of iconic cocktails.

It’s possible that the dish emerged as a creative fusion recipe inspired by the flavors of a dirty martini cocktail, which typically includes olive brine and sometimes olives.

The culinary world is full of inventive chefs and home cooks who experiment with flavors and ingredients to create new and exciting dishes. It’s likely that “dirty martini pasta” was developed by someone who enjoyed the combination of flavors found in a dirty martini and decided to incorporate them into a pasta dish. My version keeps it simple and gives you the option of vodka or gin.

Recipes for variations of pasta dishes inspired by cocktails showcase the creativity and adaptability of modern cuisine. Whether it’s through the use of olive brine, olives, vermouth, or other ingredients reminiscent of a dirty martini, the dish is sure to offer a flavorful and inventive culinary experience. My version keeps it simple and gives you the option of vodka or gin but feel free to experiment and let me know how it goes!

 

Dirty Martini Capellini

Dirty Martini Capellini

Recipe by Mell
0.0 from 0 votes
Pin
Print
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

900

kcal
Cook Mode

Keep the screen of your device on

Ingredients

  • Kosher salt

  • 1 lb. 1 Capellini or or Angel Hair (Regular Spaghetti works too)

  • 4 tbsp. 4 Extra-virgin olive oil

  • 1 1/2 cup 1 1/2 Torn pitted Castelvetrano or green olives. (Pulsed in processor works too)

  • 1/2 cup 1/2 Olive brine.

  • 4 - 6 cloves 4 - 6 Garlic, thinly sliced or minced

  • Zest of 1 lemon

  • 1/3 cup 1/3 Vodka or Gin

  • 5 tbsp. 5 Unsalted butter

  • 1/3 cup 1/3 Chopped fresh parsley.

  • 1 cup 1 Blue cheese, crumbles

Directions

  • Prepare Your Pasta
  • In a large pot of boiling salted water, cook capellini (or angel hair), stirring occasionally, according to package directions until al dente. Make sure to reserve 1 cup of pasta water before draining.
  • Prepare Sauce
  • Heat a large skillet over medium heat while the water boils and the pasta cooks, then heat your oil. Add garlic and stir.
  • Add the torn olives and lemon zest and sauté until fragrant and the garlic is lightly golden, but not burnt or crispy. 
  • Add the Booze to De-glaze
  • Carefully add your vodka or gin and cook, stirring occasionally, until reduced by about half, about 4 minutes.
  • Combine
  • Whisk in the olive brine until combined. 
    Gradually add butter and stir continuously to emulsify butter until fully incorporated. 
  • Finish and Serve
  • Stir in blue cheese crumbles, parsley, and season with salt and pepper if desired. Top with more blue cheese crumbles before serving.

Did you make this recipe?

Tag @Mellcorcoran on Instagram and hashtag it with

Like this recipe?

Follow @mellcorcoran on Pinterest

The post Dirty Martini Pasta appeared first on Corks and Forks.

]]> 19341 Homemade Ciabatta https://corks-and-forks.com/ciabatta-bread/?utm_source=rss&utm_medium=rss&utm_campaign=ciabatta-bread Tue, 26 Jul 2022 20:18:47 +0000 You haven’t lived until you have experienced the smell of fresh baked Ciabatta wafting through the house. That heavenly aroma that just wraps your senses in a warm blanket of yum. Seriously, it’s better than Xanax. During the Covid lock-down, I think half the known planet tried baking bread. It’s therapeutic and a great way […]

The post Homemade Ciabatta appeared first on Corks and Forks.

]]> You haven’t lived until you have experienced the smell of fresh baked Ciabatta wafting through the house. That heavenly aroma that just wraps your senses in a warm blanket of yum. Seriously, it’s better than Xanax.

During the Covid lock-down, I think half the known planet tried baking bread. It’s therapeutic and a great way to disconnect from the everyday chaos. I admit, I reply on my bread maker a lot. I actually wore one out so I had to do things the old fashioned way while I waited for my new one to arrive. That is when I found this labor of love. Ciabatta.

It takes a bit of work, a good bit of time and a lot of patience from carbaholics like me, but it’s worth it! Slather it with butter, dip it in infused olive oil, use it for an epic delicious sandwich or to dip into that gorgeous tomato soup. Whatever your thing is, it’s worth making your own loaves every now and then. Enjoy!

Homemade Ciabatta
Pin
Print

Homemade Ciabatta

Recipe by Fluff
0.0 from 0 votes
Course: AppetizersCuisine: ItalianDifficulty: Easy
Yeild

2

Loaves
Prep time

45

minutes
Cooking time

30

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • Biga

  • 1 1/2 Cups Bread flour

  • 1 Scant cup Water, at room temperature

  • 1/4 Tsp. Instant yeast

  • Dough

  • 2 3/4 Cups Bread flour

  • 1 Cup Water, at room temperature

  • 2 Tsp. Salt

  • 1/2 Tsp. Instant yeast

Directions

  • MAKE THE BIGA:
    Combine the flour, water, and yeast in a medium bowl. Stir with a wooden spoon until fully combined and the mixture is smooth. Cover with plastic wrap and allow it to ferment at room temperature for 15 to 20 hours.
  • MAKE THE DOUGH:
    Add the biga and all ingredients for the dough to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until all the flour is moistened, about 2 minutes. Increase the speed to medium-low and mix until dough forms into a mass and pulls away from the sides of the bowl, about 6 minutes.
  • Switch to the dough hook attachment and mix on medium-low until dough becomes smooth and shiny, about 10 minutes. The dough will be soft, wet, and sticky much like batter.
  • Lightly coat the inside of a large bowl with olive oil or nonstick spray. Use a silicone dough scraper to scrape the dough into the bowl. Cover with plastic wrap and let rise for 1 hour at room temperature.
  • Using a greased scraper or damp fingertips, gently grab one side of the dough, lift and stretch it over the top of itself. Turn the bowl 180 degrees and stretch the same way. Rotate 90 degrees, stretch and fold. Rotate 180 degrees to stretch and fold the final side. Flip the dough over so the bottom becomes the top. Cover with plastic wrap and let rest at room temperature for 45 minutes. Repeat folding two more times, then cover with plastic wrap and let sit for an additional 45 minutes after each.
  • Adjust the oven racks so that one is in the lower-third position (just below the center) and one is at the very bottom position. Place a cast-iron skillet on the lowest rack and an inverted baking sheet on the upper rack. Heat the oven to 450°F. It’s important to let the oven preheat for at least an hour to ensure it is hot enough.
  • Liberally dust your work surface with flour and let the dough slide out of the bowl onto the counter. Be very gentle here so you don’t knock all the air out of the dough and try to handle the dough as little as possible. Liberally dust the top of the dough with flour. Using 2 well-floured bench scrapers, carefully manipulate the dough from the sides to form a square. Take care not to put pressure on top of the dough.
  • Cut the dough in half, down the middle of the square. Gently shape each half into loaves by using the bench scrapers to manipulate the sides.
  • Invert a large baking sheet and place a sheet of parchment paper across the top. Dust liberally with flour. Using both bench scrapers, slide them under both ends of the dough and transfer the dough to the prepared parchment paper. Repeat with the remaining loaf. Use your fingertips to gently poke the surface of each loaf as you shape it into a rectangle.
  • Cover with a lint-free cloth to prevent the loaves from drying out. Proof in a draft-free place until puffy and the surface develops small bubbles, about 30 minute
  • Have 1 cup of ice ready. Mist the loaves with water and carefully slide the parchment with loaves on the heated baking sheet in the oven using a jerking motion. Immediately drop the ice into the cast-iron pan on the bottom rack. Quickly close the oven door.
  • Bake, until the crust is a deep golden brown, about 25-35 minutes. The internal temperature of the bread should be 210-215°F.
  • Transfer to a rack to cool completely before slicing and serving

Notes

  • What the heck is “biga”? It’s an Italian thing. Like sourdough bread uses a “starter”, so too does some Italian breads. It’s also referred to as “poolish” and was developed in Poland around 1840.

Did you make this recipe?

Tag @Mellcorcoran on Instagram and hashtag it with

Like this recipe?

Follow @mellcorcoran on Pinterest

The post Homemade Ciabatta appeared first on Corks and Forks.

]]> 6503 Creamy Dreamy Mushroom Linguini https://corks-and-forks.com/spaghetti-with-mushroom-sauce/?utm_source=rss&utm_medium=rss&utm_campaign=spaghetti-with-mushroom-sauce Thu, 10 Dec 2020 10:52:50 +0000 https://fluffthis.com/2020/12/spaghetti-with-mushroom-sauce Umami baby!  Nothing screams Umami more than mushrooms.  Meaty, delicious and oh so good for you. 

The post Creamy Dreamy Mushroom Linguini appeared first on Corks and Forks.

]]>

Umami baby!  Nothing screams Umami more than mushrooms.  Meaty, delicious and oh so good for you.  Now, add some other delectable ingredients and soon you have yourself a pile of carb-o-liciousness that seriously satisfies.

What is “umami” you ask?  Umami is basically “savory”. It is one of the five categories of taste along with bitter, sweet, salty and bitter.  Umami is what gives stews and broths that specific yum factor.

You can’t go wrong pairing this dish with a nice California Chardonnay or a good Sauvignon Blanc. Ooooh mommy!

Creamy Linguini with Mushrooms
Print

Creamy Linguini with Mushrooms

Recipe by Mell
0.0 from 0 votes
Course: Main
Servings

4

servings
Total time

39

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 8 Ounces linguine pasta

  • 2 tablespoons Extra-virgin olive oil

  • 6 cloves Garlic, thinly sliced

  • 1 1/2 pounds Mixed mushrooms, sliced

  • 1 cup Diced shallots

  • 1 tablespoon Chopped fresh thyme

  • 1 cup Dry white wine

  • 1/2 cup Sour cream or crème fraîche

  • 1/4 cup Grated Parmesan cheese plus more for garnish

  • 1 tablespoon Butter

  • 1/2 teaspoon Salt

  • 1/4 teaspoon Fresh ground pepper

  • Finely chopped fresh parsley for garnish

Directions

  • Bring a large pot of salted water to a boil over high heat. Cook pasta according to package directions. Reserve 1/2 cup of the pasta water, then drain the pasta.
  • While water boils, heat oil and garlic in a large skillet over medium heat until fragrant, about 2 minutes. Add mushrooms, shallots and thyme and increase heat to high. Cook, stirring occasionally, until the liquid the mushrooms release has evaporated and the mushrooms are starting to brown, 11 to 13 minutes.
  • Add wine to the pan and cook until it is reduced by about half, about 5 minutes. Stir in the reserved pasta water, sour cream (or crème fraîche), Parmesan, butter, salt and pepper. Add the pasta and toss to coat. Serve topped with more Parmesan and parsley, if desired.

Did you make this recipe?

Tag @Mellcorcoran on Instagram and hashtag it with

Like this recipe?

Follow @mellcorcoran on Pinterest

The post Creamy Dreamy Mushroom Linguini appeared first on Corks and Forks.

]]> 79 Spaghetti with Garlic and Oil https://corks-and-forks.com/spaghetti-with-garlic-and-oil/?utm_source=rss&utm_medium=rss&utm_campaign=spaghetti-with-garlic-and-oil Thu, 25 Jul 2019 20:21:37 +0000 https://fluffthis.com/2019/07/spaghetti-with-garlic-and-oil Aglio e Olio Picture this: Naples, Italy, a bustling city filled with vibrant markets and streets alive with the aroma of garlic and olive oil. In the midst of this culinary symphony emerges Aglio e Olio, the unsung hero of Italian cuisine. Legend has it that Aglio e Olio was born in the humble kitchens […]

The post Spaghetti with Garlic and Oil appeared first on Corks and Forks.

]]>

Aglio e Olio

Picture this: Naples, Italy, a bustling city filled with vibrant markets and streets alive with the aroma of garlic and olive oil. In the midst of this culinary symphony emerges Aglio e Olio, the unsung hero of Italian cuisine.

Legend has it that Aglio e Olio was born in the humble kitchens of Southern Italy, where resourcefulness was key and creativity knew no bounds. With just a handful of pantry staples – garlic, olive oil, and pasta – Neapolitan cooks concocted a dish that was as simple as it was spectacular.

This dish was the ultimate triumph of flavor over fuss, a culinary masterpiece crafted from the bare essentials. It was a testament to the ingenuity of Italian peasants, who could turn a handful of humble ingredients into a symphony for the taste buds.

Over the years, Aglio e Olio transcended its humble origins to become a beloved staple in Italian cuisine. Its charm lies in its simplicity – a reminder that sometimes, the most delicious dishes are also the most straightforward.

Beautiful White Wines

When it comes to this classic pasta dish bursting with garlic and olive oil, you’ll want a wine that can hold its own against those bold flavors while complementing the dish’s simplicity. Here are a few options that will elevate your Aglio e Olio experience:

  1. Sauvignon Blanc: A crisp and refreshing Sauvignon Blanc with its zesty acidity and herbal notes can be a fantastic choice. Its citrusy undertones and herbaceous character can cut through the richness of the olive oil while enhancing the dish’s flavors.

  2. Pinot Grigio: Another classic Italian choice, Pinot Grigio, offers a light and crisp profile with hints of green apple and pear. Its clean acidity can complement the garlic and olive oil without overpowering the dish.

  3. Vermentino: Hailing from Italy’s coastal regions, Vermentino is known for its lively acidity and minerality, making it a delightful match for Aglio e Olio. Its citrusy notes and saline finish can enhance the dish’s flavors while refreshing the palate.

  4. Chardonnay: If you prefer a richer white wine, opt for a lightly oaked Chardonnay. Look for one with balanced acidity and flavors of ripe apple and citrus. The buttery texture and subtle oakiness can complement the richness of the dish without overwhelming it.

  5. Rosé: For those who enjoy a touch of pink, a dry Rosé with bright acidity and red fruit flavors can be a surprisingly delightful pairing. Its refreshing character can contrast the garlic and olive oil while adding a touch of elegance to the meal.

Ultimately, the best wine pairing is the one you enjoy the most, so feel free to experiment and find the perfect match for your Aglio e Olio indulgence. Whether you prefer a crisp white or a refreshing Rosé, raise a glass and toast to the simple pleasures of Italian cuisine. Saluti! 🍷🍝

Pasta with Garlic and Olive Oil
Pin
Print

Pasta with Garlic and Olive Oil

Recipe by Mell
0.0 from 0 votes
Cuisine: Pasta, Vegan, Italian
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

355

kcal
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 pound 1 (450g) spaghetti

  • 6 cloves 6 garlic, thinly sliced

  • 1/2 cup 1/2 (120ml) extra-virgin olive oil

  • 1 teaspoon 1 red pepper flakes (adjust to taste)

  • 1/2 cup 1/2 (about 30g) fresh parsley, chopped

  • Salt, to taste

  • Grated Parmesan cheese (optional)

Directions

  • Prepare the Pasta:
  • Bring a large pot of salted water to a boil.
  • Cook the spaghetti according to the package instructions until al dente. Reserve about 1 cup of pasta water before draining.
  • Cook the Garlic:
  • While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
  • Add the sliced garlic to the skillet and cook, stirring frequently, until the garlic is golden brown and fragrant, about 2-3 minutes. Be careful not to let it burn.
  • Add Red Pepper Flakes:
  • Once the garlic is golden brown, add the red pepper flakes to the skillet. Stir to combine and let them cook for about 1 minute to infuse the oil with flavor.
  • Combine Pasta and Sauce:
  • Add the cooked spaghetti directly to the skillet with the garlic and red pepper flakes.
  • Toss the pasta in the garlic-infused oil until it's well coated. If the pasta seems dry, add some of the reserved pasta water a little at a time until you reach your desired consistency.
  • Finish and Serve:
  • Remove the skillet from the heat and add the chopped parsley. Toss everything together until the parsley is evenly distributed.
  • Season with salt to taste.
  • Serve hot, garnished with grated Parmesan cheese if desired.

Did you make this recipe?

Tag @Mellcorcoran on Instagram and hashtag it with

Like this recipe?

Follow @mellcorcoran on Pinterest

The post Spaghetti with Garlic and Oil appeared first on Corks and Forks.

]]> 6499