Part 3/6:
Pan Selection and Heat Management
A large, 14-inch stainless steel pan (not necessarily high-end) is used, showcasing that good results don't require expensive cookware. The pan is heated for about four minutes before adding extra virgin olive oil, which should shimmer and flow smoothly—indicating the right temperature. Slight adjustments of heat are made as needed, for example, lowering to prevent burning.
Sautéing Celery and Flavor Building
Once the oil is hot, hot pepper flakes are added briefly for spice, followed by the garlic. The cook then adds the celery—julienned into matchstick-sized pieces—and a generous pinch of kosher salt. The key is to cook the celery just enough to maintain its crunch, adding a lively texture to the pasta.