Part 3/10:
The first dish, a classic Aglio e Olio with anchovies, exemplifies how minimal ingredients can yield maximum flavor. Jim prioritizes timing—cooking the linguini to just shy of al dente, then finishing the pasta in a flavored oil base infused with garlic, red pepper, and anchovies.
Key Highlights:
Ingredients: Extra virgin olive oil, garlic, anchovies, parsley, red pepper flakes.
Method: Low heat for garlic and anchovies ensures flavors bloom without burning. The anchovies melt into the oil, creating a savory foundation.
Tips: Using sliced garlic for visibility and texture, adding pasta water for emulsification, and finishing with good-quality oil for richness.